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Receta Rullapylsa
by Global Cookbook

Rullapylsa
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Ingredientes

  • 2 prt allspice
  • 1 prt cloves
  • 1 prt saltpetre, or possibly sodium nitrate
  • 1 prt pepper
  • 10 prt salt
  •     Rullapylsa
  • 1 x boned lamb, flank, or possibly, shoulder
  • 1 x onion, thinly, sliced

Direcciones

  1. Rullapylsa:Lay out the lamb flank or possibly shoulder (the shoulder may be butterflied to make it as flat as possible) and sprinkle it liberally with the spice mix. Place a layer of onions on the spiced meat and roll like a jellyroll.
  2. Tie the roll tightly with butcher cord and place in salt brine or possibly in a plastic bag in a refrigerator for at least 5 days. After the Rullapylsa has sat for 5 to 7 days, boil it at a slow boil for 2 hrs.
  3. The Rullapylsa is then removed from the water, cooled and lightly pressed (you can use two plates and a 4 litre lowfat milk jug to press the Rullapylsa). After the Rullapylsa has cooled, slice it and serve on Icelandic brown bread and butter (open faced.)