Recipe by mollypaul

Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Place meat in a stockpot with water just to cover.
  2. Add seasonings and simmer slowly for 1 1/2 to 2 hours or until tender.
  3. Remove meat and chop very fine.
  4. Strain liquid.
  5. Return meat to liquid, add lemon juice and vinegar.
  6. Boil for five minutes, then pour into a mold and cool (to facilitate unmolding, give the mold a spritz of cooking spray before filling).
  7. When firm, turn out onto platter and serve with sliced beets marinated in vinegar.

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