1. Place the meat into a saucepan and cover with cold water, bring to the boil and skim thoroughly.
2. Add 250 g each of turned carrots, turnips and sliced onion and a bouquet garni.
3. When almost cooked, add 150 g broad beans and cook until tender.
4. Serve slices of the meat with the vegetables, moistened with the cooking liquor and accompanied by Parsley Sauce.