CARNATZLICH

One pound of tenderloin, chopped, add an egg, a little paprika, black pepper, salt and four cloves of garlic (which have been scraped, and let stand in a little salt for ten minutes, and then mashed so it looks like dough). Form this meat mixture into short sausage-like rolls; boil one-half hour and serve at once.

Serve this dish with Slaitta.