Will make the necessary arrangements.

Dry spice mix.

Mustard mixed with two cloves crushed garlic.

Meat lard and garlic (I even tried a little pepper). RUB the spices and mustard.

Put the meat in a bowl and pour mineral water, preferably highly carbonated, for 30 minutes. With gas in the water the meat quickly and perfectly marinated.

After 30 minutes take out the meat, wipe with a tissue mustard and again RUB the dry spices. Wrap it in foil in three layers and is tightly closed on all sides so that the juice does not escape. Put into a mold, pour 3 cm of water and put in the oven at 180 degrees for 1.5 hours. Watching the water if it evaporated, add hot again. After an hour, flip the meat, being careful not to tear the foil, and leave for another hour. Make sure that any water was at the bottom of the form.

When the time is up, take out the meat that is deployed. I turned over his plate and pressed with a heavy pan, so that during cooling all of the liquid glass. Then the load was removed, wrapped in parchment and chill until completely cooled. Can be served with horseradish and black bread, or whatever you prefer! Bon appetit!