Meat roll

Hello, dear girls!!!

The New Year's table cannot be without hot and without meat (at the majority). Here also I suggest to make meat roll. I found the recipe in one of the German books, and then learned that this national Bavarian dish. Let's it prepare!

What is necessary:

750 - 1000 grams of forcemeat (pork and beef, beef, purely pork is often very fat that it is not good for roll)
5 eggs
two-three of bulbs
teeth - another a chesnochka
two rolls (it is better yesterday's)
sunflower oil
salt and pepper
greens - fresh, frozen or dry - any will approach
slightly milk


At first we presoak rolls in milk and we will not forget to turn through any time:


At once we put to cook 3 eggs. I cook in the microwave of 8 minutes at full capacity in 1000 W in a special yaytsevarka:


We cook hard boiled eggs. We clean onions and garlic, we cut and we put in a frying pan, oils slightly:



Slightly we redden, we do not fry:


To eggs we allow to cool down, rolls turned, onions with garlic are shifted in a bowl where we will do forcemeat, and too we allow to cool down:


In minutes 20 or half an hour we start. We peel eggs:


We cook seasoning - salt, pepper (at me red with a taste of bitterness), greens - parsley and the Uke dried:


With onions we add forcemeat, seasonings, the wrung-out rolls, two crude eggs to a pan and we knead elastic forcemeat. If you feel that forcemeat hard, then it is necessary to add a little cold water (50 ml, are no more):


Now it is possible to include an oven. Roll at 180 - 200 degrees is baked about an hour, but each hostess knows the oven better me therefore these data recommendatory. I use here such little assistant on 20 liters of everything, but bakes perfectly:


There is a lattice, there is a baking sheet. Here we start formation of roll. On a baking sheet I lay double the folded aluminum foil and I pour a tablespoon of sunflower oil:


I smear oil on all surface and I spread a half of forcemeat, I take still a zhmenka and I display an even layer on a baking sheet, not thickly. In core I do a small depression in the ground:


In this depression in the ground I stack 3 boiled eggs:


And from above I stack the remained forcemeat more exactly. At the same time I leave from each side of a little freely lying forcemeat:


Now by means of a foil I raise forcemeat "ears" from each party and I paste them to bulk. I form roll. It is similar to loaf of bread:


Now we do by the stupid party of a big knife a diagonal lattice, slightly pressing a knife into forcemeat:


It becomes here for what: now we gather in the palm of cold water put by a bucket and we splash on roll so that water got to the done cuts. Such reception allows to create enough steam at baking of roll.

We wrap boards from a foil:


Now we put roll in an oven. My dukhovochka should not be heated in advance, it joins at once. I expose 200 degrees and 60 minutes.



If it is necessary, then roll through certain periods can be watered with liquid which is emitted. But at me it never before dried. There passed hour, and I took out meat roll on a pechechka roof:


Also I shift to a dish (I do not remove a foil not to break roll):


And here meat roll in a section so looks:


When roll cools down, the top crust darkens.

Also it is possible the parsnip with a Brussels sprout will enjoy meat roll, rice with a curry and a vegetable dish (a post ahead)


All bon appetit!