Add remaining diced onion, bay leaf and cloves. Seal the lid and turn heat to medium low and allow to simmer until all meat is well cooked. Remove meat to a separate bowl. Remove bay leaf and cloves.

Add enough cold water to cornstarch to create a flowing liquid, amd using a whisk, gradually add to drippings; increase the heat to create a simmer and a gradual thickening of the gravy.

If too thick, add water until you have the consistency you desire. Adjust salt and pepper to taste.

Submitted by: Hildie Russomano