Czech Mutton Roulade

A bean recipe for every taste:

The pork (or veal) and belly meat with the soaked and squeezed bread roll through the grinder (small slice, possibly 2 x ).

Fry the finely chopped onion and the crushed garlic cloves in a little oil until translucent and add to the meat mixture with the finely chopped parsley. Fold in the beaten egg, season the quantity with salt, season to taste and mix well.

Rinse the shoulder of mutton, remove the bones, and cut into a slab. Season the meat with salt and coat with the quantity, roll up tightly and wrap with a thin string.

Put the roulade in the butter melted in the pan and fry it without watering, then add a little water and cook it for an hour, pouring the gravy from time to time.

Serve with beans, fried or boiled potatoes.

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