Preparation

1. Cleanse the flesh of possible skins you have.
2. Season with salt and lemon juice and marinate overnight.
3. Two garlic cloves, two small onions, two glasses of white wine, a bay leaf and salt are mixed together.
4. Meat does not mix with the sauce.
5. In a clay tray, melt 100g of margarine, which goes into the oven with the meat.
6. During roasting, the sauce is drizzled.
7. The meat roasts slowly, turning to brown evenly.
8. Serve sliced ​​with potatoes, dry rice and vegetables.

Ingredients

  • - calf
  • - salt
  • - lemon juice
  • - 2 garlic cloves
  • - 2 onions
  • - 2 glasses of white wine
  • - 1 bay leaf
  • - 100g of margarine
  • - potatoes