Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce)

Name: Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce)
Total time: 1 h 15 min
Yield: 8 or more servings
Ingredients: 1 boneless shoulder of veal, 3 1/2 pounds, tied; 6 cups water, approximately; Salt to taste if desired; 20 peppercorns; 2 ribs celery, trimmed and cut into 2-inch lengths; 2 large carrots, trimmed and cut into 2-inch lengths; 1 onion, about 1/2 pound, trimmed; 3 tablespoons butter; 3 tablespoons flour; 1/4 cup Sweet and Sour Dill Sauce (see recipe); 2 tablespoons heavy cream; 3 tablespoons finely chopped fresh dill

By Craig Claiborne

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: A SWEDISH COOK WHO BROUGHT HER ART TO AMERICA

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 or more servings

1boneless shoulder of veal, 3½ pounds, tied
6cups water, approximately
Salt to taste if desired
20peppercorns
2ribs celery, trimmed and cut into 2-inch lengths
2large carrots, trimmed and cut into 2-inch lengths
1onion, about ½ pound, trimmed
3tablespoons butter
3tablespoons flour
¼cup Sweet and Sour Dill Sauce (see recipe)
2tablespoons heavy cream
3tablespoons finely chopped fresh dill

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Put the veal in a kettle and add the water to barely cover. Partly cover with a lid and bring to a boil. Let simmer 10 minutes, skimming the surface often to remove all fat and scum.
Step 2
Add salt, peppercorns, celery, carrots and onion. Cover tightly and let simmer 40 to 45 minutes or until meat is tender. Remove from the heat and let stand, uncovered, until ready to serve.
Step 3
Transfer the meat to a warm platter. Strain the cooking liquid; there should be about six cups. Discard solids. Reserve 2½ cups of liquid for the sauce; the remaining liquid may be used for soups or other sauces, if desired.
Step 4
Heat the butter in a large saucepan and add the flour, stirring with a wire whisk. When blended, add the reserved 2½ cups of cooking liquid, stirring rapidly with the whisk.
Step 5
Add the sweet and sour dill sauce and the cream to the sauce. Stir in the dill and serve the sauce with the hot sliced veal.