- Veal - 2 Kilogram (best of all - neck)
- Pickled cucumbers - 4 pieces
- Salo - 150 Grams
- Garlic - 8 teeth
- Spices - - To taste (salt, pepper, marjoram is good)
- Bow - 2 pieces
- Vegetable oil - 100 Milliliters
A piece of meat must first be marinated - just rub it with salt, pepper, and put in the refrigerator for the night. We cut a pickled piece of meat like a book - we cut it, but not until the end. We are expanding our book. On one notched edge we spread the chopped cloves of garlic, the cucumber cut into quarters and slices of fat (or bacon). Sprinkle with spices. Cover this layer with another layer of cut meat, repeat the procedure - again lay out the filling and spices. Now all this business needs to be accurately wrapped in the form of a roll and bundled with food thread. In a frying pan with a small amount of oil, roast our roll until it crusts. Next, put our roll into a chicken, at the bottom of which already sliced beans are fried in rings. Pour oil into the butterfish, cook for 15 minutes over low heat, then reduce the fire altogether to the minimum and leave the meat to slowly gurgle for another hour. After an hour, we remove the roll from the scallop, and the softened onions together with the separated fat and juice are ground to uniformity with a blender. The resulting sauce is returned to the scallop, there we put the roll and weighed it on a minimal fire for an hour and a half. After this period, the roll will be ready. Serve, of course, in a hot form. I do not even want to have a nice appetite - it can not be to others :)
Servings: 8-9