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“An Icelandic recipe I found in my "Breast Wishes" cookbook, raising money for breast cancer research. The cooking time is the week to brine the meat! Posted for ZWT #6...”
READY IN:
168hrs 30mins
SERVES:
12
YIELD:
1 rullapylsa
UNITS:
US

Ingredients Nutrition

Directions

  1. BRINE: In a large stock pot, boil brine ingredients for 20 minutes, then cool.
  2. MEAT: mix all the seasonings and onion together and spread over meat. Roll tightly, like a jelly roll, and place in fine mesh netting, then place in cooled brine. Put a plate over the meat to hold it down and keep it covered in brine. Leave it in a cool place for 1 week.
  3. Boil meat gently in fresh water for 2 - 2 1/2 hours, then cool and refrigerate. Eat with fresh brown bread.

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