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.

Brine

1 lb. salt 1/4 cup sugar

Dissolve in 2 1/2 quarts boiling water. Cool.