Rullespulse
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lean lamb breast and flank; see * Note |
| 4 | teaspoons | Kosher or pickling salt - (no iodine); heaping teaspoons |
| 1½ | teaspoon | Freshly-ground black pepper |
| ½ | teaspoon | Ground allspice |
| 2 | Pinches Saltpeter | |
| 1 | medium | Yellow onion; peeled and chopped |
| 1 | pounds | Boneless veal shoulder; cut into 1\" cubes |
| === THE BRINE === | ||
| ½ | pounds | Pickling salt -; (no iodine) |
| ¼ | cup | Sugar |
| 2 | quarts | Water |
| === TO COOK === | ||
| 2 | Whole Allspice | |
| 2 | Bay leaves | |
| 1 | Yellow onion; peeled and chopped | |
| 2 | Carrots; chopped | |
Directions
* Note: Have your butcher bone it and cut out the extra fat. Tell him you need 4 pounds total of meat after boning. Take home the bones for soup stock. Also tell him you are going to roll and tie the meat. He will understand.
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 a good string so it will not come undone. Make two rolls from this meat. Mix the brine and soak the rolls in the brine for three days, refrigerated. Be sure the whole rolls are submerged in the brine. I use a plate and a weight for this. At the end of three days rinse the rolls in fresh water quickly. Place then in a tight-fitting pot and add the whole allspice, bay leaves, yellow onion and carrots. Barely cover with water and simmer, covered, for two hours. 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 the top plate, then put the whole works in the refrigerator. Chill for two days. This should be sliced very thinly for a classic Norwegian buffet. Makes 2 rolls and serves 16 as a Norwegian sandwich snack.
Comments: Grandma Brun used to make this spiced lamb and veal roll for us when I was a child. I have tasted many versions since, but my memory was not satisfactorily fed. I began to fiddle with the recipe that got handed down and I think I have it here.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-30-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-01-1995
Recipe by: Grandma Brun
Converted by MM_Buster v2.0l.