Grind meat (the flesh) of beef, veal or mutton through meat-grinder with small lattice. Add butter, milk or water, salt, ground black pepper in it. Stir it up and grind through meat-grinder again. Then stir minced meat up before reception of the uniform mass. Put a part of prepared mass on humid towel. Then put bits of boiled fat of tail from one edge and wrap it, afterwards put bits of the omelette and also wrap. Prepared loaf is wrapped in gauze and it's bandaged by twine. Then it's replaced in a small saucepan, poured in clear soup and water just to cover the loaf, added salt, roots and given to boil. It's boiled slowly to readiness.
The meat loaf is cooled (under press), unfolded and cut. On garnish - cucumbers, tomatoes, green peas. Horseradish with vinigar is given apart.
