The pork, beef or mutton stuffed with juicy forcemeat - a fine dish for a holiday table. Depending on a way of roasting and the used seasonings you will be able to give to a dish any given national color.
The stuffed beef in the English style
Cook 2 hard boiled eggs, cool and peel them. Small chop a bulb, grate carrots. Fry vegetables in the warmed vegetable oil about 3 minutes. Wash out 400 g of spinach, cut and lower for 2 minutes in the added some salt boiled water. Cast away on a colander and let's water flow down. Lay out spinach, small cut eggs and the fried carrots with onions in a bowl. Add crude egg, salt, 3 tablespoons of flour. Well mix everything.
Wash out a piece of fast beef weighing about 2 kg, a sharp knife make on a piece a longitudinal section so that the top part was slightly thinner than lower. Not to a dorezayta until the end of a piece approximately on 2 cm. Cast away the top part of meat, in lower cut through a deep pocket and fill it with a stuffing. Lower into place the top part of a piece and densely tie up beef a severe thread.
In a big pan boil water. Add the bulb cut in half cleaned and largely chopped carrots, bay leaf, a carnation and bell pepper. Lay beef a seam down. Bring water to the boil, scum, reduce fire. You cook meat about 1.5 hours. Lay out ready beef on a dish, remove a thread and cut meat on pieces. Water it with a small amount of the filtered broth and give. As a garnish French fries and salad from a fresh vegetables will approach.
The stuffed mutton in French
Make forcemeat. Cut a bulb in cubes, add 50 g of the crushed mushrooms and fry in the warmed desi until all liquid evaporates. Add 2 tablespoons of the crushed parsley and 25 g of crumbs of fresh white loaf, salt also a fresh ground black pepper. Carefully mix and cool mix. Wash out 4 big mutton chops on stones and dry. A sharp short knife make an incision a thick part of each chop so that the deep pocket turned out. Lay out a stuffing and sew up openings with a severe thread. In a deep frying pan mix vegetable and a desi and fry chops on both sides to a ruddy crust. Reduce fire and continue to fry meat until ready. On it 8-10 minutes will leave. Make sauce. In a frying pan warm 2 tablespoons of a desi, add 1.5 tablespoons of flour and fry it about 1 minute, constantly stirring slowly. Lay out 1 tablespoon of mustard, pour in 75 ml of mutton broth and 200 ml of cream. Continuing to stir slowly with mix, bring it to the boil. Then reduce fire, cover a frying pan and you cook sauce until ready. Salt and pepper mix, mix and pour in a sauce-boat. Spread out the stuffed chops to the warmed-up plates, water with mustard and creamy sauce and decorate with branches of fresh rosemary. Separately serve baked potatoes and pickled vegetables.