Rullepolse Ruth Madsen
1 double breast of lamb or mutton flank 1/2 teaspoon allspice
1/2 teaspoon ground ginger (if desired) 1/2 teaspoon pepper
1 Tablespoon grated onion 1/2 lb. pork shoulder
Spread lamb or mutton on flat surface, put piece of pork shoulder in center. If necessary trim lamb and sew together to make large triangle. Sprinkle surface with all spices and grated onion. Roll very tightly, sew ends and side with grocery string and large darning needle. Tie cord around and place in
brine. Allow roll to remain in brine from 5 to 10 days in cool place. Remove from brine. Wash and cover with boiling water. Boil slowly for two and one half hours. Press until cold.
1 lb. salt 1/4 cup sugar
Dissolve in 2 1/2 quarts boiling water. Cool.