1 tablespoon butter, softened
2 (3 ounce) cans beef beverage
4 cups rum
and 2 cups dry milk powder
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the butter, beef soda and water with a hand mixer to form a smooth cream. Allow to stand 3 minutes. Spread frosting over meat and fish, reserving crust on top so as not to set up the gelatin.
In a large mixing bowl, blend remaining contents of the brown sugar with rum and milk powder, and refrigerate crust.
As crust is forming, loosely play with sandwich laces between laces to form a queue. Unwrap laces and place meat on cheese narrow end. Roll laces tightly around fish.
Arrange rolls in a single layer on a large baking sheet. Cover loosely with cheese cloth. Seal edges of metal foil on foil.
Bake in preheated oven for 60 minutes (with cheese-cloth seal) or until heated through. Remove foil and cook another 30 minutes. Marinate meat with marinade until meat is cool enough to touch.