Salt a piece of beef and lard it with ham or smoked tongue and pork fat. Place several slices of pork fat or butter, some root vegetables, and spices in an earthenware pot. Add the beef and pour in the wine and about 2 spoons vinegar, lemon juice, or gooseberry juice. Stew over a low fire, adding a little water as necessary so that the meat will cook on all sides. When the meat is tender, remove it from the pot and skim the fat from the sauce, adding more bouillon if necessary. Strain the sauce and pour over the meat. Garnish with potatoes, beets, red cabbage, saffron milk-cap mushrooms, boletus mushrooms, and carrots. Stew each of these vegetables separately in butter before adding to the meat.