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Kalvsylta-(jellied pressed veal)




Source of Recipe


Scandinavian


List of Ingredients




1 veal shank
3 pounds veal neck
2 qts water
2 1/2 tbsp salt
6 white peppercorns
1 bay leaf
3 cloves
3 allspice
1 onions
1 tbsp gelatin powder
1 T vinegar



Recipe



Wipe meat with a damp cloth and place in a kettle. Bring the meat to boil in the water, skim off the foam. Add the spices and onion, cover and let it simmer until meat is tender. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the stock and reduce to 1 quart and set aside while cutting the meat in cubes. Dissolve gelatin in a little cold water and add to the stock.
Dice the meat and add to the stock with the vinegar and return to a boil. Cool and Pour into a mold and set in a cold place to stiffen.