At the bottom of a cold cauldron (or gusyatnitsy) lay the bacon, diced or in any other way, for us the most important thing — all the bottom of the cauldron should be lined with fat.

Peel the potatoes (if the potatoes are young, it is possible either to clean, just wash well) and make deep incisions — so that it better soaked in butter and meat juice. If the potatoes are too big, then cut it in half, and is not, leave whole. On top of bacon, lay the potatoes, which is the sunflower and sprinkle with seasonings.

Meat cut in large pieces 200 — 250 g, All pieces of meat with salt on all sides and peresyplem spices. If meat will be pieces with bones, then put them first, and even pieces of flesh over the bones. Supposed to be like "butcher cover" for the potatoes, the juice from the meat will permeate the potatoes, and the meat itself — to prepare vapor from water and fat. Putting it all nicely in the cauldron, close it more tightly. Set on fire: in the beginning, in the first 20-25 minutes will give a strong fire to melt the fat and all the contents are properly heated, up to the cap, then fire diminish to the level of "slightly above average". Then leave to simmer for 2 hours.

After 2 hours open the cauldron. Meat aside, and baked on one side to red brown potatoes spread on a large round preheated dish. Then return the meat back into the cauldron, stir it in the oil, so that it's properly soaked and spread on top of potatoes. Remaining oil pour all of the dish and serve. Bon appetit!