Remove the skin from the onions and place them whole in the saucepan with the meat. Add enough tap water to just cover the meat and onions. Season well with salt and season with pepper. Add caraway seeds, bay leaves and peeled whole or crushed garlic cloves. Let it boil for a short time and cook at a moderate temperature for one to one and a half hours.
Take out the meat, remove it from the bone and cut it.
Return to stock and heat as before. Take out the bay leaves. Season the bollen meat and transfer to a heavily preheated tureen before serving.
Serve with: squashed potatoes and a pickled cucumber….
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