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    You are in: Home / Recipes / Swedish Jellied Veal Loaf (Kalvsylta) Recipe
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    Swedish Jellied Veal Loaf (Kalvsylta)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    2 hrs

    2 hrs

    davinandkennard's Note:

    Wonderful, delicious, totally worthe the effort!!! Think of it as a jellied veal pate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. 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 resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
    2. 2
      Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
    3. 3
      Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).

    Ratings & Reviews:

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    Nutritional Facts for Swedish Jellied Veal Loaf (Kalvsylta)

    Serving Size: 1 (355 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 251.6
     
    Calories from Fat 101
    40%
    Total Fat 11.3 g
    17%
    Saturated Fat 4.6 g
    23%
    Cholesterol 136.6 mg
    45%
    Sodium 724.1 mg
    30%
    Total Carbohydrate 1.8 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.7 g
    3%
    Protein 33.4 g
    66%

    The following items or measurements are not included:

    white peppercorns

    cloves

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