In the meantime, season the meat with salt and pepper. Melt 3 tbs of butter in a large frying pan.

Put in the meat, cook stirring until browned, add the wine, the onion, parsley, clove, thyme, mace, bay leaves, ketjap manis and lemon peel along with 5 cups water.

Bring it to a boil, then turn down the heat and let it simmer for 45 minutes to an hour. The meat must be tender.

Remove the meat and finely shred the meat. Strain the stock and set aside.

Melt the butter in a small, heavy based saucepan. Stir in the flour to make a paste, cook stirring all the time for around 3 minutes.

Gradually mix in the hot milk (mixed with 1/2 cup of the stock) to make a bechamel sauce.

Bring it to a boil, then simmer for 5 minutes (add cornstarch or gelatine (dissolved in stock) as neccesary).

Add a pinch of salt and pepper (we added a pinch of nutmeg, personal taste).

Add the meat to the sauce, season and stir well. The mix should be stiff by this time.

Set aside and let it cool down. Make rolls of around 5 cm thick and 8 cm long from the mixture.

Roll the kroketten, first with flour, then breadcrumbs, then egg whites and again with breadcrumbs.

Deep fry the kroketten four or so at a time for around 4 minutes or until golden brown. Drain on kitchen towels.

Serve hot with French fries, bread or rice and mustard.