• 30 g (1 oz) butter
• 2 tablespoons olive oil
• 800 g (1 lb 12 oz) piece of lean veal (topside or silverside)
• 3 garlic cloves, crushed
• 6 allspice (pimento) berries
• 1 bay leaf
• 2 large potatoes, cut into chunks and kept in cold water
• 2 large carrots, cut into wedges
• 30 g (¼ cup) plain (all-purpose) flour
• juice of 1 lemon
• 125 ml (½ cup) pouring (single) cream
• 3 tablespoons chopped dill

Melt the butter with the oil in a large, heavy-based casserole over medium heat. Brown the veal on all sides, salting the browned part. Add the garlic and sauté for another minute. Add the allspice, bay leaf and 1 litre (4 cups) of water. Lower the heat, cover the casserole and simmer for about 1¼ hours, turning the meat a couple of times. Add the drained potatoes and the carrots. Continue simmering, covered, for another 40 minutes or so, or until the vegetables are nice and soft but not falling apart. Remove from the heat.

Throw away the allspice berries and bay leaf. Remove the meat, slice it fairly thickly and set aside to keep warm on a platter. Remove the vegetables to a warm dish.

Put the flour in a large saucepan and add a ladleful of the hot cooking liquid, stirring with a wooden spoon or whisk until smooth. Add another ladleful and stir in the lemon juice.

Put the pan over low heat and add the rest or most of the liquid from the casserole. Cook until it bubbles up, then boil for 7–8 minutes until thickened. Add the cream and dill, heat through and then return all this sauce to the casserole along with the vegetables. Rock the casserole from side to side to make sure everything is combined. Heat through very gently for a few minutes, stirring all the time. Adjust the seasoning and serve the slices of meat and vegetables in large bowls with the sauce spooned over the top.