Le Sainte Gilloise

Directions

1. 1
   Heat the saucepan and add the meat.
2. 2
   Drain the pickles and capers, then put them in the saucepan with the meat.
3. 3
   Cover with water and add all the stock cubes.
4. 4
   Put the lid on and let simmer until the meat is cooked,
5. 5
   Remove the meat, blend the pickles and the juice and then put the meat back in it.