3 pounds of rump of veal or bottom round roast 3 tablespoons of olive oil 2 cloves crushed garlic 1 tablespoon of flour 1 bay leaf 1 cup of water 1 large sliced onion 1 1/2 teaspoon of salt 2 whole cloves 1/2 cup of dry white wine 1/2 tablespoon of vinegar 1 tablespoon of grated bitter chocolate
Brown meat in olive oil in fireproof casserole or Dutch oven. Add onion and garlic and cook until soft. Blend in salt and flour, stir until smooth. Add remaining ingredients except chocolate. Cover and simmer gently 2 1/2 to 3 hours. Remove meat, add chocolate to sauce and cook until thickened and smooth. If much liquid has cooked away, add water to make about 2 cups. Add salt to taste.
