(Recipe #75, page 93)
Cut slices as thick as a finger from the roast, dip them in eggs and nutmeg, turn them in zwieback or cracker crumbs, and sprinkle them with a few grains of salt. Brown them as quickly as possible on both sides and serve at once.
If the roast was roasted slowly, the grilled slices will be dry and hard, but if the roast was tender and moist, they will be very tasty.
Translated by David Green.