1 flank beef or lamb
3 or 4 thin slices of pork
2 tablesp. salt
1/2 teasp. saltpeter
1 teasp. pepper
1 chopped onion
1/2 teasp. allspice
2-1/2 qts. boiling water
2 cups salt
1/2 teasp. saltpeter
Remove sinew from meat and cut it so it forms a square or rectangle. Flatten out and sprinkle with seasonings. Lay pork slices on flank. Roll meat tightly so when it is cut it will slice across the grain of meat. Sew ends and sides. Put in cold brine for 10 days.
After 10 days, remove meat from brine, tie securely with cord and put into boiling water. Cook slowly for 2 hours or until tender. Remove from water and press between two flat surfaces until cold. Serve thin slices on bread.
Prepare Brine for curing of rolled meat:
1 cup pickling/meat-curing salt
1 teaspoon saltpeter (may be purchased in a drugstore)
1/4 cup sugar
2 qt. (8 cups) boiling water
Dissolve pickling salt, sugar and saltpeter in 2 quarts boiling water. Let cool thoroughly.
Prepare, roll and cure the meat:
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground allspice
1/2 tsp. ground cloves
2-3 tsp. parsley, minced
1 small onion, minced
1 lb. pork tenderloin
2 lb. flank steak
plastic kitchen wrap
Butterfly the flank steak by splitting it lengthwise (using a sharp knife cut almost al the way through,
leaving one long edge still intact). Open the meat flat (cut side up). Cover completely with plastic wrap.
Pound meat to about 1/3 inch thickness.
Remove the plastic and sprinkle salt, pepper, allspice and cloves over the flattened meat. Spread minced
onion and parsley evenly over surface. Place pork tenderloin along the edge of the meat such that you can
roll it all together parallel to the grain in the flank steak. Roll and secure tightly with string. Tie well to
hold meat together cooking.
Place the rolled meat in a non-metal bread pan (I use a Tupperware bread keeper) and pour enough brine
over the meat to cover completely. Cover pan and refrigerate for 2-3 days.
Cook, chill and press the meat:
Remove the meat from the brine. Place meat in a deep pot, add enough water to cover meat by at least 3
inches. Boil slowly for 2 1/2 - 3 hours. Remove from the cooking liquid. Liquid may be reserved as a soup
stock for vegetable soup.
Place the meat between two large plates or other flat surfaces and weight with bricks or other heavy
matter. Refrigerate overnight. Remove weight and slice thinly. Serve in Danish style, open face
sandwiches. Unsliced meat may also be wrapped tightly and frozen for future use.