Instructions

1. 1
   Cube the meat. The more finely you cube the meat, the more deeply the spices will penetrate the mixture. However, it should not be ground.
2. 2
   Mix the meat with salt, sugar, rosemary, sage, bay leaves, and orange peel.
3. 3
   Begin to boil the carrots.
4. 4
   When the carrots are nearly done, fry the meat, but be careful so that it does not brown. It needs only be just cooked.
5. 5
   Heat the fat in a frying pan. When hot, add the flour, and stir constantly until a nice brown.
6. 6
   Add the chopped onion, and continue to stir for a few minutes; then stir for about 5 minutes, or until the liquid is mostly evaporated.
7. 7
   Add one third of the liquid, and stir until smooth and free from lumps.
8. 8
   Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.
9. 9
   Add the meat and the carrots to the sauce. Add extra flavouring as necessary. Do not let the dish sit unrefrigerated for extended periods of time.