Title: Rullespulse
Categories: Scandinavia Lamb Pickle Veal
Yield: 1 Servings

4	lb	Lean lamb breast and flank*
4		Heaping tsp kosher or
		Pickling salt, no iodine
1 1/2	ts	Freshly ground black pepper
1/2	ts	Ground allspice
1	md	Yellow onion, peeled and
		Chopped
1	lb	Boneless veal shoulder, cut
		Into 1-inch cubes
		The brine:
1/2	lb	Pickling salt, no iodine
1/4	c	Sugar
2	qt	Water
		To cook:
2		Whole allspice
2		Bay leaves
1		Yellow onion, peeled and
		Chopped
2		Carrots, chopped

* (Have your butcher bone it and cut out the extra fat. Tell him you need 4 pounds total of meat after boning... and take the bones home for soup stock. Also, tell him that 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 tsp 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 good string so that it will not come undone.

Make 2 rolls from this meat. Mix the brine and soak the rolls in the brine for 3 days, refrigerated. Be sure that the whole rolls are submerged in the brine. I use a plate and a weight for this.

At the end of the 3 days, rinse the rolls in fresh water, quickly. Place them in a tight-fitting pot and add the whole allspice, bay leaves, yellow onion, and carrots. Barely cover with water and simmer, covered, for 2 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 top plate then put the whole works in the refrigerator. Chill for 2 days.

This should be sliced very thinly for a classic Norwegian buffet. Serve with bread and butter... and enjoy!

From: The Frugal Gourmet on Our Immigrant Ancestors, by Jeff Smith

From: Strawberry Girl Christine casmith@interlog.com

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