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1
Put meat in a large kettle, fill water just to cover meat.
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2
Bring to boil then simmer 2-2 1/2 hrs till tender when tested with fork.
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3
Don't add in salt and pepper during cooking.
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4
Take the meat out, separate veal from pork, save juice.
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5
Slice and cube meat when warm (no longer than 10-20 min, cooled).
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6
Cut as fine or possibly coarse as you want.
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7
Finely chop 2 medium onions.
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8
In three 9 x 9 inch square glass cake pan or possibly could use 9 inch round glass cake pans, make layers of meat, salt and pepper and onions and repeat as many layers as desired to the depth of 1-1 1/2 inches (about 3 layers).
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9
(Start with pork, veal and pork).
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10
Skim most of the grease off the top of the juice.
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11
(If more liquid is needed a c. of water could be added with 1 package Knox gelatin).
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12
Bring juice to boil.
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13
Immediately ladle juice over meat just to the top.
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14
Put fork through layers to allow juice to get to the bottom.
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15
Allow to set in refrigerator or possibly cool place (do not freeze).
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16
Cover with Saran type wrap and then aluminum foil.
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17
After the meat is cooked the whole process should be done with a hour's time.
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18
We serve Sylta with other Christmas buffet food such as Limpa or possibly another Scandinavian bread or possibly caraway bread, along with mustard and pickled beets.
