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Rullepolse

Western.Chefs's picture
Ingredients
  Veal breast 1
  Fatback 1 Pound, sliced
  Freshly ground black pepper 1 Tablespoon
  Salt 2 Tablespoon
  Saltpeter 1 Tablespoon
  Ground allspice 1 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Finely chopped dill/Parsley 5 Tablespoon
  Brine 1 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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