The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Rullespulse
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 rolls and serves 16 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 pounds lean lamb breast and flank (have your butcher bone it and cut out the extra fat. Tell him you need 4 pounds total of meat after boning). 4 heaping teaspoons kosher or pickling salt, no iodine 1-1/2 teaspoons freshly ground black pepper
1/2 teaspoon ground allspice 2 pinches of saltpeter 1 medium yellow onion, peeled and chopped
1 pound boneless veal shoulder, cut into 1-inch cubes THE BRINE: 1/2 pound pickling salt, no iodine 2 quarts water
1/4 cup sugar TO COOK: 2 whole allspice 2 bay leaves
1 yellow onion, peeled and chopped 2 carrots, chopped



1 Lay out the breast of lamb on a counter or tray. Mix the 4 heaping teaspoons of salt, the pepper, allspice, and saltpeter together and spread over the meat. Top with the chopped onion and veal cubes. Roll the whole works up like a jelly roll and tie it with good string so that it will not come undone.
2 Make 2 rolls from this meat. Mix the brine and soak the rolls in the brine for 3 days, refrigerated. Be sure that the wole rolls are submerged in the brine. Use a plate and a weight for this.
3 At the end of the 3 days, rinse the rolls in fresh water, quickly. Place them in a tight-fitting pot and add the whole allspice, bay leaves, yellow onion, and carrots. Barely cover with water and simmer, covered, for 2 hours.
4 Remove the rolls from the pot, and while still hot, place the rolls on a plate. Cover them with another plate. Place a weight on top plate then put the whole works in the refrigerator. Chill for 2 days.
5 This should be sliced very thinly for a classic Norwegian buffet. Serve with bread and butter.

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