The meat is boned. Sprinkle with ground black pepper, savory, chopped onion and parsley. Wound on a roll and ovarzva with string or thicker thread. Put it to boil in equal parts cabbage juice and water and bay leaves. Boiled roll is removed and placed on a horizontal surface. Pressed by weight. The next day cut into thin slices. Serve with cold garnish - potato salad, salad with peas boiled eggs.