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Total Time
2hrs
Prep 2 hrs
Cook 0 mins

From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

  • 4 lbs veal (forequarter or shank)
  • 12 cup carrot, peeled and chopped
  • 14 cup onion, peeled and chopped
  • 14 cup celery, peeled and chopped
  • 2 tablespoons mixed pickling spices
  • 2 teaspoons salt
  • 12 teaspoon pepper
  • 2 tablespoons cider vinegar

Directions

  1. Have the butcher crack the meat bones in several places.
  2. Place in a stockpot and cover with boiling water.
  3. Add vegetables and spices.
  4. Simmer until the meat falls off the bone.
  5. Drain, reserving broth.
  6. Remove all meat from bones and reserve.
  7. Return all the picked over particles and bones back to the broth; simmer until broth is reduced to one quart.
  8. Strain and set aside to cool.
  9. Skim off any fat.
  10. When the meat is nearly cold, cut into small dice.
  11. Add back to cooled broth with salt, pepper and vinegar; mix well.
  12. Spray a loaf pan lightly with cooking spray; turn meaty broth into pan and refrigerate several hours or overnight.
  13. Unmold and cut into slices for serving.