Carve the meat into slices, the fat as well, put in an earthenware vessel, sprinkle freely with salt, chopped onion, a little pepper, and cover with vinegar and water in equal proportions. Let this stand for 4 hours. The pieces of meat should be well drained, dried and roasted on a spit, but as this is not usually possible, the best method is to grill them. The dish is accompanied by plain boiled rice. Another shasslik is made by roasting on the spit alternate slices of mutton, mutton fat, ham, aubergines and cucumber. These can also be grilled or fried on skewers.