Old-fashioned scroll with swings (Peggegg)

Ingredients for Old-fashioned scroll with swings (Peggegg)

Instructions for Old-fashioned scroll with swings (Peggegg)

To prepare the Old-fashioned scroll with swings (Peggegg) recipe, please follow these instructions:

The pig breast or the battle as it is called in the language of the profession must be used for the rolling ladder. It is the same piece of pork that is also used for roll sausage. It is certainly necessary to get the butcher to cut the piece out. Also, get the cut off immediately, so you're free to bug with it.

Wipe the meat piece out and cut it out. A bit of the thickest pitch away if the roller path is to be skinny. On the meat side season well with salt and pepper and the spikes spread over the piece. Roll the strings tight and tie a string around at both ends so that it clings together while it is snug all the way. (It can also be held together by meatballs while snoring.)

Bring it in the butter in a frying pan on all sides. Pour approx. 2-3 dl water by, herbs and a couple of small topped onions. Season with salt and pepper and leave the ladder for approx. 1 1/2 hour. Flip it a couple of times along the way and watch it not boil dry. When the roller is finished, it is taken up and the cutting board is sown and skimbed too fat if it is to become "Sky".

Calculate 1 leaf husblas per. dl. Soak the house blossom into cold water and put it in the warm rose slice to dissolve it completely. Pour the cloud into a flat mold and let it solidify in the refrigerator. Rolling rods and clouds cool down to the next day. Pull the strings of the ladders and slices into thin slices.

Server with strips of cloud and pickled green cucumbers.