Roll with egg
It is very tasty meat dish, and may be served on festive tables.
How to cook roll with egg
Boil solidly 3 eggs. Add small cut parsley on mutton minced meat, 1 onion, 2 stalks of parsley, grated or small cut cheese, salt, pepper, nana knead it well and put aside. Cut a piece of languet from the beef, knock it bell. Put on the food membrane the slices of meat so as the end of the one meat would start the other one and give it a shape of rectangular. Put foot membrane on the made big piece of the meat, knock it a little so as the slices glue to each other. Remove the upper slice. Spice meat slices with salt and pepper, add on it mutton stuffing, put with the lengthways uncovered eggs, whip a roll with the help of membrane, tight with thread. Heal olive oil into the pan, fry the roll form all sides. Beside it fry an onion then add so many boiled water as it reach the middle part of the roll, put into the water big cut carrot celery stalk 2 packets of parsley, put on the lid and cook on the lowered fire for 1 hour. During this period mix it for a few times. Cool the roll into the broth. Serve it sliced, decorate with fresh vegetables and olive oil. Mix the broth and serve it in a hot way.