Cut the meat into pieces, add salt and place in a casserole dish or round pan. Arrange the peeled tuber, chopped chives and sprigs of rosemary around the meat. If you like, add some carrots. Add the fat and water, then place the chervil – baking sheet on a well-heated surface. Cover with a hot lid and cover with embers and hot ashes. Bake for about 45 minutes, lift the lid, then turn the meat and the tuber. Cover again and bury the grill and bake for another 40 minutes.
The project was co-financed by ERDF and IPA II funds of the European Union.
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