Classic pie

1. Stage

On the bottom of a cold cauldron (or cauldron) lay lard, diced or in any other way, for us the most important thing - the entire bottom of the cauldron must be lined with lard.

2. Stage

Peel the potatoes (if the potatoes are young, they can not be peeled, but just washed well) and make deep cuts - so that they can better soak in the oil and meat juice. If potatoes are too big, we'll cut them in half, but if not we will leave them in one piece. On top of the lard lay the potatoes, which will be salted and sprinkled with spices.

3. Stage

Cut the meat into large pieces, 200-250 grams each. All pieces of meat should be salted on all sides and sprinkled with spices. If there are slices with bones among the meat, put them first, and then the slices of meat on top of the bones. It should turn out like a "meat cover" for potatoes - the juice from meat will soak into the potatoes, and the meat itself will be cooked in the steam from water and fat. Laying everything nicely in the cauldron, cover it as tightly as possible. Let's put it on the fire: first, for the first 20-25 minutes, we give a strong fire, so that the fat melts and all the content is properly heated, right up to the lid, and then lower the fire to slightly above medium. After that, we leave it to cook for 2 hours.

4. Stage

After 2 hours open cauldron. Put the meat aside, and the potatoes baked on one side until red crust, put them on a large round preheated dish. After that, we return the meat back to the cauldron, stir it in oil, so that it was properly soaked, and lay it over the potatoes. Pour the rest of the oil over the whole dish and serve. Bon appetit!