Cut a pound of lean pork and two pounds of shin of veal into small squares and fry in butter seasoned with onion, cayenne pepper, and mixed herbs. Place the whole in an earthenware cooking-pot or enameled saucepan, cover with three cupfuls of clear stock, and stew for an hour.

This should be served with a border of any vegetables in season, and is one of the most popular dishes in Hungary.