Brown the meat in hot olive oil in a roasting pan on top of the stove or under the broiler. Turn to brown well on all sides. Add the remaining ingredients except the cream, eggs and jelly.
Cover and roast slowly in an oven preheated to 300 degrees for 3 hours. Turn every 15 or 20 minutes. Do not pierce the meat. When done, place on a hot platter and return to oven to keep warm.
Pour the cream into the roasting pan, mix well with juices. Boil about 10 minutes, stirring often. Stir in the beaten egg yolks and the jelly, stirring until mixture thickens. Do not boil.
Beat the egg whites until stiff and fold into the gravy.
Garnish with lingonberries if desired.