This recipe is published in the book Hannah Glasse "The art of cooking", published in England in 1747. You can cook almost any meat in this way. This method allows you to get a result that tastes between baked and cooked meat. At the same time, the addition of herbs gives a very pleasant aroma.
Put the meat in an earthen pot. Season with salt and pepper. Put the cloves in the onion and put them in the pot. Add a bunch of greens to the pot.
From flour and water to prepare the dough. Then roll the sausage out of the dough and seal the pot with it.
Put the pot in boiling water, so that the water covers the korshok for 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.
At the end of the cooking time, remove the pot from the water bath. Open the lid, and remove the onion with cloves, as well as a bunch of herbs. Divide the remaining meat into portions.