Cut the meat into pieces of 1 oz. Put the butter with the chopped mixture of vegetables in a pan, leave to brown over moderate heat, and then add the pieces of meat, lightly floured. Turn up the heat, lightly brown the meat, pour in the stock (or water, if unavailable) to cover the meat, add the bunch of aromatic herbs, and season with salt, pepper and the clove.

Bring to the boil, lower the heat, cover the pan, and continue cooking over moderate heat for about 2 hours. Drain the pieces and transfer to another pan. Finely sieve the sauce, degrease it and pour over the meat again. Continue cooking over moderate heat for about 1 hour. Serve accompanied by vegetables and potatoes.