Danish Rullepolse [spiced Breast Of Veal] Recipe
Yield: 40 slicesRecipe by luhu.jp
Ingredients:
1: Breast of veal,
1 tbsp: Ground allspice,
1 lbs: Fatback, sliced
1 cup: Onions, chopped
1 tbsp: Freshly ground black pepper,
5 tbsp: Dill, fresh, finely chopped
2 tbsp: Salt,
Brine [see directions],
1 tbsp: Saltpeter,
Directions:
Excellent for a cold buffet. Serves 20 as an appetizer or 10 as a main
dish.
Bone the breast of veal and flatten it. Trim to make a large square.
arrange the fatback on the veal and sprinkle with pepper, salt,
saltpeter, allspice, onions and dill.
Roll the veal up in a clean white cloth. Tie the rolled veal tightly
and place it in a brine bath: place enough cold water in a crick to
cover the meat, dissolve enough salt into the water to float a medium
sized potato. Stir in a 1/4 ts saltpeter. Weight it down with a heavy
plate and let stand in a cool place for 6 days.
Drain the veal. place it in a large pot with water. Bring to a boil
and simmer, covered, for 1 1/2 hr. Remove from the cooking liquid and
weight it down once more. Refrigerate at least 24 hr. Remove the
cloth, slice and serve.
From the New York Times Cook Book, Craig Claiborne. posted by Jim
weller. Submitted By JIM WELLER On 10-01-95
Source from luhu.jp
dish.
Bone the breast of veal and flatten it. Trim to make a large square.
arrange the fatback on the veal and sprinkle with pepper, salt,
saltpeter, allspice, onions and dill.
Roll the veal up in a clean white cloth. Tie the rolled veal tightly
and place it in a brine bath: place enough cold water in a crick to
cover the meat, dissolve enough salt into the water to float a medium
sized potato. Stir in a 1/4 ts saltpeter. Weight it down with a heavy
plate and let stand in a cool place for 6 days.
Drain the veal. place it in a large pot with water. Bring to a boil
and simmer, covered, for 1 1/2 hr. Remove from the cooking liquid and
weight it down once more. Refrigerate at least 24 hr. Remove the
cloth, slice and serve.
From the New York Times Cook Book, Craig Claiborne. posted by Jim
weller. Submitted By JIM WELLER On 10-01-95
Source from luhu.jp