Meat "Fingers" with bacon Tatar

600-800 g lamb/beef

300 g white crackers

250 g fat

pepper, salt

Meat, rinse, Pat dry, then across the grain, cut into plastic 1 cm thick (the size of the pieces should be no larger than the palm).

With the two sides a good upholster meat should try to give it the shape of rectangles, increasing its original square two times.

Chop the bacon pieces on a 7-8cm in length and 1 cm thick, crackers to make the same size.

In saucer mix salt and pepper, add a little water, coat with this mixture layers of meat, put the bacon and top with croutons, minimize, roll - "finger" (the roll should be on all sides closed), it is necessary to tie the thread.

Fry meat "Fingers" with bacon Tatar in the pan on all sides on a large number of oil with water until Browning, then put in a refractory form, pour remaining after roasting fluid so that it covers the fingers on 2/3 (can be topped up to the desired water level, if fat is not enough), then the fingers 1 hour.