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Name: Rullespulse
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 lb Boneless veal shoulder; cut; 2 qt Water; 1/4 c Sugar; 1/2 ts Ground allspice; 1 1/2 ts Freshly-ground black pepper; 2 Whole Allspice; 4 ts Kosher or pickling salt -; === THE BRINE ===; 2 Carrots; chopped; 1 md Yellow onion; peeled and; 1/2 lb Pickling salt -; (no iodine); === TO COOK ===; 2 Bay Leaves; 2 Pinches Saltpeter; 1 Yellow onion; peeled and; 4 lb Lean lamb breast and flank;

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INGREDIENTS

1 lb Boneless veal shoulder; cut
2 qt Water
1/4 c Sugar
1/2 ts Ground allspice
1 1/2 ts Freshly-ground black pepper
2 Whole Allspice
4 ts Kosher or pickling salt -
=== THE BRINE ===
2 Carrots; chopped
1 md Yellow onion; peeled and
1/2 lb Pickling salt -; (no iodine)
=== TO COOK ===
2 Bay Leaves
2 Pinches Saltpeter
1 Yellow onion; peeled and
4 lb Lean lamb breast and flank;

Servings

INSTRUCTIONS

* 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@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-01-1995 Recipe by: Grandma Brun

NOTES

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Rullespulse

1 lb Boneless veal shoulder; cut 
2 qt Water 
1/4 c Sugar 
1/2 ts Ground allspice 
1 1/2 ts Freshly-ground black pepper 
2  Whole Allspice 
4 ts Kosher or pickling salt - 
  === THE BRINE === 
2  Carrots; chopped 
1 md Yellow onion; peeled and 
1/2 lb Pickling salt -; (no iodine) 
  === TO COOK === 
2  Bay Leaves 
2  Pinches Saltpeter 
1  Yellow onion; peeled and 
4 lb Lean lamb breast and flank;

* 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@prodigy.com  ~or- MAD-SQUAD@prodigy.net    09-01-1995    Recipe by: Grandma Brun

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Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 16 servings

Calories: 39
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.2mg		0 %
Potassium 8.9mg		0 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 9.8g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 39

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