The Description Of An Old Man As Sitting Somewhat Apart Scandinavian Rullepolse Or Ribberull – Creating a Delicious Scandinavian Masterpiece

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Scandinavian Rullepolse Or Ribberull – Creating a Delicious Scandinavian Masterpiece

Knowing how to make a rullepolse or ribberulle, a meat roll, is very important to have a Scandinavian Christmas party, especially in our house. Once you get the lamb you need, the rest can be fun, family fun.

The first thing we need to do is remove the bone from the lamb rib and trim it. We like to do this ourselves, because it’s important not to go through the “fall,” which is the skin-like membrane that covers the surface of the meat. If there are holes or wounds that have fallen, the internal ingredients will come out. Don’t worry too much, because we can close the holes if necessary, but it is better to keep what has fallen. Also, the fall provides a good anchor that we sew the retainer together. All the ribs are removed along with the extra fat. Then we cut the edges to “place” the meat so that it is similar to the square paper and fat, so we are like a bag of ribberrull.

I know this sounds like a lot of work, but I believe its origin comes from the fact that back in the “old days,” you didn’t destroy any part of the slaughtered animal. Making ribberrull was a way of taking an unwanted part of lamb, and turning it into something delicious.

Now comes the schedule of the meeting. We buy the cheapest pork we can find, usually pork. Cut into thin slices, trying to remove as much fat as possible. There is enough fat in the lamb side already, plus we don’t want to hide the flavor of the lamb that comes from the fat provided. Then cut several onions into thin slices. Season with plenty of salt and pepper. The last thing you need is an upholstery needle, or any needle with a large eye, and some cotton thread.

We always sit at the kitchen table to do this, because it takes time to get it together. Place the lamb on the edge in front of you, and season with salt and pepper. You will need more salt and pepper than you think. There is no secret, it is something that you learn from experience. The reason for this is that the ribberull must be boiled for several hours, the more salt is cooked. Otherwise, the results will be ambiguous. This is a topic of discussion every year, as the new batch of ribberrull is carefully evaluated by the family’s trained palate. This review process is important, as we try to remember next year if new products need to change the flavor levels.

Now you layer the onion and pork on top of this, then a lot of salt and pepper. Then a lot of onions and pork, and salt and pepper. Usually two layers is about as much as you want. The idea is to get as much filling inside the sheepfold as possible, so you may need to add or remove more if necessary.

Now comes the fun part. You must “roll” this sheet of lamb, pork, and onion, together until the two ends meet, slightly overlapping each other. Then you take your needle and thread, and continue to sew the ribberrull together, all the while moving the filling so it doesn’t fall apart. Your goal is to sew the side of the lamb so that it looks like a stuffed sausage, leaving no holes or gaps for the filling to escape. This is difficult to describe in writing, and it is something that is very visible in person.

Then you wrap the ribberrull in several layers of cheesecloth, then wrap it tightly with string, and tie it around the world several times. The cheesecloth and string keep the ribberrull together, as it has a tendency to crumble during cooking. We put them in the refrigerator for a day or two, because this cures and allows the flavors to combine. Boil for several hours, until fork tender. The wonderful smell in the house is unlike any other, a real sign that Christmas is near.

This process is not complete. After the ribberull, you remove it from the water and straighten it until it is about an inch or so deep. We use what we call a press that consists of two boards with long bolts at each of the four corners. The boards are assembled step by step by cutting the wing nuts off each bolt. You open the press, place the cooked ribberrull between the two boards, then continue to bring the two boards together until they reach the desired thickness. At this point, you refrigerate until it sets. Remove from the press, and carefully remove the cheesecloth and string. Be careful not to tear the cord, because the cord they sew is often in the ribberrull itself.

Finally!! You’re done! The result is a smooth, round meat. We cut it into slices about 1/4 inch thick. You can’t cut it too short, because it has a tendency to tear easily. We use it for lunch, making a great sandwich. No additives please, except a little butter. You don’t want the condiments to get in the way of the delicious flavor. Scandinavian or not, try this delicious dish once in your life!

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