Best Swedish Jellied Veal Loaf Kalvsylta Recipes
KALVSYLTA - JELLIED VEAL
From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Lunch/Snacks
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Have the butcher crack the meat bones in several places.
- Place in a stockpot and cover with boiling water.
- Add vegetables and spices.
- Simmer until the meat falls off the bone.
- Drain, reserving broth.
- Remove all meat from bones and reserve.
- Return all the picked over particles and bones back to the broth; simmer until broth is reduced to one quart.
- Strain and set aside to cool.
- Skim off any fat.
- When the meat is nearly cold, cut into small dice.
- Add back to cooled broth with salt, pepper and vinegar; mix well.
- Spray a loaf pan lightly with cooking spray; turn meaty broth into pan and refrigerate several hours or overnight.
- Unmold and cut into slices for serving.
Nutrition Facts : Calories 444.1, Fat 20.5, SaturatedFat 8.4, Cholesterol 248, Sodium 1033.3, Carbohydrate 1.8, Fiber 0.5, Sugar 0.8, Protein 58.7
SWEDISH JELLIED VEAL (KALVSYLTA)
Steps:
- Simmer first four ingredients for 2 to 3 hours or until very tender.
- Take out meat, cool, remove bones and sinews and cut into small pieces. Meanwhile, let stock boil hard to reduce slightly.
- Strain stock, add meat, pepper and vinegar, correct seasonings and add gelatin.
- Cool 10 minutes, pour into suitable mold such as a loaf pan and refrigerate overnight.
- Cut into slices, arrange on platter and garnish with pickled beets (see recipe).
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