Kalvsylta - Jellied Veal

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READY IN: 2hrs
SERVES: 6-8
UNITS: US

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
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DIRECTIONS

  • 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.
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