Trim the edges of the flank steak, veal, or breast of lamb to make it even.

Spread the salt, cloves, white pepper, and minced onion over the meat.

Roll the meat up tightly in a jelly roll fashion.

Tie the roll firmly with a strong cord to secure it.

Place the rolled meat in a kettle of boiling salted water or broth.

Simmer until the meat is tender.

Remove the meat from the water and let it cool in the refrigerator.

Slice the meat thinly.

Serve the slices on open-faced sandwiches.