Kalvekyllinger - Swedish Veal Birds

1. 1

   Wipe meat with a damp cloth and flatten with a meat hammer.

2. 2

   Cut into six uniform sized pieces.

3. 3

   Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.

4. 4

   Roll and tie with string.

5. 5

   Melt lard or other fat in a deep skillet and sear rolls until well-browned.

6. 6

   Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).

7. 7

   Remove meat from pan, strain and skim the juice in the pan.

8. 8

   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.

9. 9

   Cut and remove the strings and place meat rolls in gravy to reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.