Rullepolse Recipe


MethodMain Ingredient


 Veal breast1
 Fatback1 Pound, sliced
 Freshly ground black pepper1 Tablespoon
 Salt2 Tablespoon
 Saltpeter1 Tablespoon
 Ground allspice1 Tablespoon
 Chopped onions1 Cup (16 tbs)
 Finely chopped dill/Parsley5 Tablespoon
 Brine1 Cup (16 tbs)


1. Have the butcher bone the breast of veal and flatten it. Trim it to make a large square.
2. Arrange the fatback on the veal and sprinkle with pepper, salt, saltpeter, allspice, onions and dill or parsley.
3. Roll the veal jelly-roll fashion in a clean white cloth.
4. Tie the rolled veal tightly with string and place it in a brine bath prepared according to directions below. Weight it down a heavy plate will do and let it rest in a cool place for five or six days.
5. Drain the veal. Place it in a large kettle and cover with water. Add salt to taste and bring to a boil.
6. Simmer, covered, one and one-half hours. Remove from the cooking liquid and weight down once more. Refrigerate at least twenty-four hours. Remove the cloth.