A method of preparing
Rinse the meat, remove the membranes and cut into slices. Each patch of the meat break with a pestle on a very thin slices. Peel the onion and slice, peel cucumber and cut into strips, and the lard as well. Sprinkle the meat with salt and pepper, thinly spread the mustard and put a piece of lard, cucumber and onions on each. Roll the meat up tightly and fasten with a toothpick. Sprinkle with flour, brown it on a pan, move to the pot, add rest of onion, soaked mushrooms and spices. Pour the broth in and simmer on low heat for about an hour. Evaporited sauce fill up with the broth. When the collops are soft, season with flour and cream. Remove toothpicks before serving. Serve with buckwheat groats and red cabbage salad.