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 

Brine: 

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

cold 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

cotton string

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.