The meat is passed through a meat grinder together with the smoked brisket and onion stew with 1 tbsp pork lard and some hot water, then mixed with spices and salt to taste. Put dough on floured surface and roll as possible thinner, smeared with egg beaten with 1 tsp water and a little salt, and sprinkle with breadcrumbs. The front end along Spread stuffing. Wound on the roll, which is wound like a snail, and put in a pan, greased with fat. Sprinkle with remaining melted lard and bake in a hot oven until browned. Sprinkled with a few drops of water and dopicha. Cut with a sharp knife in portions while warm. Separately served sauce baking and salad of your choice.