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Rullepolse-(mutton rolls)




Source of Recipe


Denmark
Cut mutton flank into pieces 9 inches long on the grain x 7 inches wide. On each piece place smaller pieces of veal and pork. season with salt, pepper, ginger and minced onion. Roll up lengthwise. fasten with cord so it will keep it's shape.
Make a solution of 1/2 pound salt and 1/4 cup sugar in 2 quarts boiling water. When cool pour over rolls. Store in a cool place. When ready to use, remove from solution and boil until tender. Prick rolls during cooking. When done, remove from kettle and put into a press for several hours. Slice thinly and serve with bread and butter. May be served hot if preferred.