Swedish Jellied Veal (Kalvsylta)

Name: Swedish Jellied Veal (Kalvsylta)
Total time: 3 h 20 min
Ingredients: 2 pounds neck of veal; 1 veal knuckle; Water to cover; Salt to taste; 1/2 teaspoon white pepper; 2 tablespoons vinegar or to taste; 1 teaspoon powdered plain gelatin, softened in 1 tablespoon cold water (use more gelatin if you want very firm result)

By Robert Farrar Capon

Total Time: 3 hours 20 minutes
Rating: (0)
Comments: Read comments

Featured in: HOLIDAY FEASTING, SWEDISH STYLE

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Ingredients

2pounds neck of veal
1veal knuckle
Water to cover
Salt to taste
½teaspoon white pepper
2tablespoons vinegar or to taste
1teaspoon powdered plain gelatin, softened in 1 tablespoon cold water (use more gelatin if you want very firm result)

Ingredient Substitution Guide

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Preparation

Step 1
Simmer first four ingredients for 2 to 3 hours or until very tender.
Step 2
Take out meat, cool, remove bones and sinews and cut into small pieces. Meanwhile, let stock boil hard to reduce slightly.
Step 3
Strain stock, add meat, pepper and vinegar, correct seasonings and add gelatin.
Step 4
Cool 10 minutes, pour into suitable mold such as a loaf pan and refrigerate overnight.
Step 5
Cut into slices, arrange on platter and garnish with pickled beets (see recipe).