Carrot, celery and parsley roots boil in 1 liter of water. Potion remove from heat and add it to the wine, vinegar, spices and onions, finely chopped. The meat is rubbed with salt and ground black pepper, pour the marinade. Keep in cold 4 days, each day is paid. Then baked in a deep dish with half of the strained marinade and the butter. Remaining marinade thickens over a low heat with a little flour and add salt. Roast meat to cut into thin slices and pour the sauce.