Cut a piece of short loin or chuck into 6–9 pieces. Pound the pieces with a wooden mallet and then with the blunt edge of a knife. Sprinkle with salt and set aside for an hour or two. Grease the bottom of a stewpan with butter and add a bay leaf and allspice and top with the meat slices, sprinkling each with finely chopped onion and flour or grated, stale black bread. Add about 2 spoons water, cover, and stew until tender, shaking the stewpan to prevent the meat from burning, adding bouillon if necessary. To serve, turn out onto a platter and garnish with boiled potatoes. Add ½ glass sour cream to the sauce.