This recipe is published in the book by Hannah Glass "The Art of Cooking", published in England in 1747. In this way, you can cook almost any meat. This method allows you to get a result that tastes like baked or boiled meat. At the same time, the addition of herbs gives a very pleasant aroma.
Instructions
- Put the meat in a clay pot. Season with salt and pepper. Put the cloves in the onion and put it in a saucepan. Add a bunch of greens to the pan.
- Prepare the dough from flour and water. Then roll out the sausage from the dough and seal the pot with it.
- Put the pan in boiling water so that the water covers the korshok by 2/3. Adjust the heat so that the water boils slightly. Cook in a water bath for 3 hours, adding water instead of boiling so that its level is constant.
- After the cooking time has elapsed, remove the pan from the water bath. Open the lid and take out the onion with cloves, as well as a bunch of greens. Divide the remaining meat into portions.
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