Coat the umbrine steaks in flour and brown them over a medium heat in a sautéd mixture of finely chopped onion, garlic and, if liked, mushrooms. Sprinkle over a chopped mixture of parsley, rosemary and sage. Continue to brown basting from time to time, first with hot water, then with wine. Finally, add the tomato sauce and, to taste, cloves. Serve when the cooking sauce has reduced.