Rullepolse Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 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)

Directions

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.
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