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RULLEPOLSE 
1 flank of beef or lamb or venison brisket
2 thin slices of pork
1 tbsp. salt
1/2 tsp. saltpeter
1 onion, cut fine
1/2 tsp. allspice
1 tsp. pepper

Remove all bones and sinews from meat and cut it so it forms a square or rectangle. Sprinkle with seasonings. Lay on pork slices. Roll very tightly and sew ends and sides. Tie around with cord and place in cold brine.

Brine: 2 1/2 quarts boiling water, 2 cups salt, 1/2 teaspoon saltpeter, 1/4 cup sugar. After 10 days, remove meat from brine. Cook slowly in boiling water for 2 hours. Press between 2 flat surfaces. Serve THIN slices on bread.

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