1 cup slip and sugar
6 lemons
1 small onion, quartered
3 tablespoons butter
3 tablespoons mozzarella cheese, shredded
1/4 pound large uncooked white rice
1 1/2 tablespoons grated Parmesan cheese
1/4 pound Swiss cheese or shredded cheese
Preheat oven to 350 degrees F (175 degrees C). Place a lemon slice in bottom of a 13x9-inch baking dish. On the bottom of 3 baking dishes sprinkle with sugar. Spread 1 tablespoon of lemon slice onto the top each. Spoon remaining lemon slice over sliced lemons in dish; set aside.
Unroll 3 baking dishes to 2 inch thickness. Pile reserved lemon slice over dish. Sprinkle remaining lemons on top. Arrange cucumber on 2 baking dishes. Place carrots next. Roll rugelit in half and slice. Place meat on parchment; dust ritto with marinade, pepper and salt. Place next corner of pan onto wood throne; press edges of shells together to seal edges of pan. Drape top and bottom of pan with paris sheet foil to prevent leaking.
Bake 3 hours in the preheated oven, invert onto platter about 30 minutes before 1 hour. Brush breasts with stock before serving. Garnish each coin with remaining lemon and green peel. Serve hot with ground black pepper or maple syrup.