Pressed Sylte (Swedish Christmas Meat)

1. 1

   Boil pork and veal separately in salted water until very tender.

2. 2

   To 2 cups of veal stock, add spices, salt and pepper to taste.

3. 3

   Boil 5 minutes.

4. 4

   Strain and mix with meat that has been cut into tiny cubes.

5. 5

   Let stand until cool.

6. 6

   Put in deep loaf pan lined with cheesecloth.

7. 7

   Place weight on top of pan.

8. 8

   Keep in refrigerator.

9. 9

   After cooled and jellied, cheesecloth can be removed and loaf wrapped in foil until ready to use.

10. 10

    Keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.