Rolled roast (for a large number)

(Recipe #6, page 75)

Take the whole rib section from a young steer, bone out all the ribs, and pound the meat well. Rub in salt along with some pepper and allspice, roll it tightly, and tie it with twine soaked in water. As described above, roast the meat with 2 pounds of fresh suet for 3½ hours, basting frequently. Make gravy as described in no. 1 and serve with various compotes, salad, or kale.

Translated by David Green.

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