Kalvekyllinger - Swedish Veal Birds

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READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wipe meat with a damp cloth and flatten with a meat hammer.
  • Cut into six uniform sized pieces.
  • Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.
  • Roll and tie with string.
  • Melt lard or other fat in a deep skillet and sear rolls until well-browned.
  • Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).
  • Remove meat from pan, strain and skim the juice in the pan.
  • Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper.
  • Cut and remove the strings and place meat rolls in gravy to reheat.
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