Danish Rullepolse (Spiced Breast Of Veal)

1 Breast of veal
1 lb Fatback; sliced
1 tb Freshly ground black pepper
2 tb Salt
1 tb Saltpeter
1 tb Ground allspice
1 c Onions; chopped
5 tb Dill; fresh, finely chopped
Brine [see directions]

Excellent for a cold buffet. Serves 20 as an appetizer or 10 as a main dish.

Bone the breast of veal and flatten it. Trim to make a large square. arrange the fatback on the veal and sprinkle with pepper, salt, saltpeter, allspice, onions and dill.

Roll the veal up in a clean white cloth. Tie the rolled veal tightly and place it in a brine bath: place enough cold water in a crick to cover the meat, dissolve enough salt into the water to float a medium sized potato. Stir in a 1/4 ts saltpeter. Weight it down with a heavy plate and let stand in a cool place for 6 days.

Drain the veal. place it in a large pot with water. Bring to a boil and simmer, covered, for 1 1/2 hr. Remove from the cooking liquid and weight it down once more. Refrigerate at least 24 hr. Remove the cloth, slice and serve.

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