Beef roll (Slovakia)
Materials to be used (for 6 people):
600 grams of milk dairy (a large slice by ponchet),
150 grams of ham (in two large slices),
250 grams of very oily sheep,
1 coffee cup margarine oil,
2 tablespoons olive oil,
and pepper with salt and pepper,
large and thick 4 sausages,
How to make: Boil three of the eggs as solid. He should keep it in cold water for a minute or two and remove the shells. It must be salted and chopped and kneaded into one of the eggs. After pounding the panchette thoroughly, the dough spreads over the kneading marble. On top of this, a raw egg, salt, black pepper and red pepper must be kneaded and spread with a spatula equally on each side (only one side of the meat should be left empty by at least two fingers).
Spread on top of the beef to put the ham slices. It should be placed longitudinally and mixedly with sausages and eggs with their membranes removed. He must make a roll by not wrapping the panchotan inside and wrapping the empty side outward. A small sack is sewn in a clean, white twine to make sure that the pongee does not open before the grill, and then tightly tied like a salami tie. Meat rollers must be loaded with oil and olive oil poured on a pyrex boat tray. Split the remaining margarine oil into small pieces and sprinkle it on the meat. After turning off the remaining olive oil, the meat should be sprinkled with salt, pepper and red pepper. The Pyrex boat tray should be placed on a medium-warm fire and the time is to turn the meat rollers and roast each side of the meat with pomegranate. Add a little water to the oven and the medium should be heated. Time must be baked thoroughly by turning the time and wetting it with salty water. The meat rolls are cooked out of the oven. Take the meat on top of the chopping board and remove the strings. Then cut the slices and place these slices regularly in the serving tray. Pyrex should boil the pan-fried slices and tuck them over the slices and serve them in a hot and warm hot table.