Rullopolse (Spiced Beef Roll)

Ingredients

• 2½ lb beef or mutton flank
• 1 lb or fresh ham lean pork, fat removed
• 1 tbsp spice mix salt
• 1 tbsp spice mix sugar
• 1 tbsp spice mix onion, minced
• 1 tsp spice mix ginger or ground cloves
• 1 tsp spice mix allspice
• 2 cup brine salt
• 4 quart brine water

Method

1. Use a piece of raw beef (or mutton flank) for the foundation of the roll, and fresh, raw pork for the filling. If possible, cut the flank into two thinner sheets. Remove the fat and sinew.
2. Cut the lean pork (or fresh ham) in strips. Spread them over the flank and sprinkle with the mixed spices.
3. Roll the flank firmly together and sew the ends of the meat and the opening with strong thread. Also wind strong cord around the length of the roll, leaving a finger's space between operations until ready to use. Place the roll in a salt brine of salt and water. It may be left there from 1 to 2 weeks.
4. Remove from the brine, place in boiling water, and let boil slowly for about two hours, occasionally pricking with a sharp fork to prevent bursting.
5. When done, remove from the water and place between two boards weighted down with bricks or irons until cold. Serve sliced thin, or on sandwiches.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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