Kalvsylta - Jellied Veal

1. 1

   Have the butcher crack the meat bones in several places.

2. 2

   Place in a stockpot and cover with boiling water.

3. 3

   Add vegetables and spices.

4. 4

   Simmer until the meat falls off the bone.

5. 5

   Drain, reserving broth.

6. 6

   Remove all meat from bones and reserve.

7. 7

   Return all the picked over particles and bones back to the broth; simmer until broth is reduced to one quart.

8. 8

   Strain and set aside to cool.

9. 9

   Skim off any fat.

10. 10

    When the meat is nearly cold, cut into small dice.

11. 11

    Add back to cooled broth with salt, pepper and vinegar; mix well.

12. 12

    Spray a loaf pan lightly with cooking spray; turn meaty broth into pan and refrigerate several hours or overnight.

13. 13

    Unmold and cut into slices for serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.