Slice beef into cutlets, each as thick as a finger. Pound well and sprinkle with salt. Fry lightly in a pan with 1½ spoons butter, an onion, and various root vegetables. Fry 2–3 spoons grated roll crumbs in ½ spoon butter, add 5–6 ground black peppercorns and 4 cloves. Spread the mixture over the meat, stack the cutlets one upon the other, and pour on wine, 1 ½ glasses bouillon, and the juice of ½ lemon. Cover the pan with a lid and stew until tender. Sprinkle on 1 spoon flour and add sour cream and capers. Replace the lid and cook on top of the stove for another 15 minutes. Strain the sauce, pour over the cutlets, and serve.