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1. Se taie toata carnea, limba si slanina fasii, se da cu piper, sare si boia si se pun la fiert in apa putina, cat sa le acopere.
2. Se curata burta, apoi se umple bine, punand, pe cat posibil, fasiile de carne, limba si slanina pe lung; se coase coase des si se inteapa sa nu crape.
3. Se pune din nou la fiert in apa rece (sa fiarba 1 jumatate de ora de la primul clocot), dreasa cu 1 ceapa, 3 foi de dafin, 1 pahar cu vin si o lingurita cu boabe de piper.
4. Se preseaza o zi intre doua funduri de lemn si apoi e gata pentru masa de Craciun.
Trimisa de: Uglea Mihaela
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