Old-fashioned roulade with prunes

Ingredients for Old-fashioned roulade with prunes

Instructions for Old-fashioned roulade with prunes

To prepare the Old-fashioned roulade with prunes recipe, please follow these instructions:

Pork chest or Battle as it is called in the jargon must be used for drop-down rose. It is the same piece of the pig which is also used for sausage. It is certainly necessary to get the butcher to cut the piece out. Get also cut the rind of right away, then you're even free to struggle with it.

Broad has the piece out and slice, if desired. little of the fattest blubber away if drop-down roast must be skinny. On the flesh side is seasoned well with salt and pepper and spread out over sveskerne apiece. Roll the roast snugly together and tie a leash around at both ends so that it holds together while the wound just fine all the way. (It can also be held together by kødnåle while there are laces).

Brown in butter in a frying pan on all sides. Pour approx. 2-3 dl water, herbs and a few small peeled onion. Season with salt and pepper and allow to roast for about 1 1/2 hour småstege. Turn it a few times along the way and be careful it does not boil dry.

The roast is taken up, and flour sprinkled over the cloud, it stands a little until the flour is absorbed. Cloud whipped well through and be brought once again to a boil. Stained with colour and season with salt and pepper, have to thin water down if necessary. up with whipping cream. The sauce is sifted and is ready for serving.

Serve with boiled potatoes and sour or red cabbage.