Cook the meat, the carrot and the whole onion in 2 litres of water. Add salt and cook for about 1 and 1/2 hours. When the meat is cooked, drain and save the cooking water in another sauce pan. Remove the onion and the carrot. Cut the meat into very small pieces and replace it into the cooking water. In the sauce pan where the meat was cooked, melt the butter and add the flour. Mix for 2 or 3 minutes and then slowly add the broth with the meat while stirring constantly. Boil for about ten minutes.

To make the sauce, simply melt the butter and add the red pepper. This is served separately and added according to taste by each person.