The meat is cleaned from the skins and cut into 8 pieces across the muscle fibers. Rubbed with onions, add salt with a pinch of salt, sprinkle with pepper and fry in very hot oil until light brown. Remove to a warm plate and sprinkle with broth. In the fat from frying sprinkle the flour, mix and dilute the wine. Add 2-3 peppercorns and salt to taste. The sauce is served separately in sauce-boat.