Salo cut into thin slices and place on the bottom of a small vessel in which will be cooked sauce. On her rank sliced ​​onion and grated aromatic roots. Stew about 20 minutes and to scatter with a mixture of flour and powdered sugar. Darkened as flour and sugar, add the broth and aromatic spices - allspice, black pepper, bay leaf, grated lemon peel and raisins washed in a sieve. The sauce boil on low heat for about 2 hours. Add the wine and the court withdrew from the fire. After ten minutes, strain the sauce through a sieve (without pretriva) and season to taste with salt, lemon juice and mustard.