Cut the meat and offal finely and put them for 3-4 hours in the fridge in the marinade, made from the chopped onions, parsley, spearmint, black pepper, salt and some of the wine. Then transfer it to a clay pot and add the butter, top up with the rest of the wine, sprinkle it with paprika and black pepper and the crushed beef broth cube.
Add salt to taste, put it in a moderate oven to cook. Once the meat becomes tender, roast without the lid. At the end, add the beaten eggs with milk and some lemon juice or vinegar.