Rullepolse (Spiced meat roll/ Cold cut) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Beef Flank
1/2 pound Lean Pork
1/2 pound Veal
1 Large Onion
Salt & Pepper
Powdered salt peter
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Directions: |
Directions:Separate flank into layers of red meat, cutting pieces into desired sizes.
Remove gristle and cartlidge, all excess suet, sliced pork and veal into narrow strips. Chop onion fine. Spread pieces of beef flank on board. And each place strips of pork and veal and chopped onion. Sprinkle with salt and pepper and salt Peter. (Use salt Peter sparingly) rollup pieces and sew together firmly wind each role with cord so as to prevent it from bursting open while it is being cook. Place rolls in brine which has been brought to a boil and cooled to make brine add salt enough to water to float a potato leave and Brian for three or four days. Drain and rinse in freshwater. Cook until tender and press slice for cold meat or sandwiches. This makes three or four rolls depending on the size of the flank veal and pork and mutton may be used. |
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Number Of
Servings: |
Number Of
Servings:3-4 rolls |
Personal
Notes: |
Personal
Notes: This was something that was made by my grandma when they would have Christmas or any time of the year it made very good sandwiches.
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