Clean and wash fat. Cut meat and offal into long thin strips. Slince onions in thin semicirles. In each piece, place meat slices 1,5 cm thick, offal, onions, and season to taste. Wrap fat into a roll and fasten with a length of string. Place in cold water and cook on low heat 1-1,5 hours. Remove roulades from water and allow to stand. Cut rolls crosswise into thin rings.