oh %

7. Rolled Spiced Lamb (Rullupylsa)

1 medium onion, cut fine % t. ground nutmeg
2 t. brown sugar * t. ground cloves
6 t,.ealt =. +93: * t. saltpeter

3 t.~all.-spice. ::: : 2 lb. lamb flank

4 t. ground pepper

Mix onion with spices. Prepare lamb flank by wiping, |
removing membranes and cutting to desired shape and size.
Lay flat on a board with the tougher shin under.
Arrange the flank so that the layers of fat and meat
alternate. Pat the spice and onion mixture on the
‘surface. Roll the meat and hold it with a fork while
sewing the roll together with a strong string. Wrap
tightly with a string as is done with a rolled roast.

Brine: 4 qts. water 1 C. brown sugar

- €s gale 3 t. saltpeter
Boil 20 minutes and let cool before using.

Place meat in brine for four or five days or let..it
eason in the refrigerator for 2 or 3 days, turning ~

the roll each day. Boil.about 2 hours for lamb and

2% hours if mutton is used. When the meat is. cooked,
place on a board and place-a weight on top ‘to form a
press. Keep in refrigerator. This is always served
sliced and cold. When boiling meat, use cold water
to which *% cup brost sugar hasbeen & added.)

Note: When the roll of meat is taken out of the brine,
it can be kept in the freezer and boiled when needed.

Start boiling it in cold water to which % cup brown
sugar has been added.