Swedish Jellied Veal Loaf Kalvsylta Food

KALVSYLTA - JELLIED VEAL

Steps:

• Have the butcher crack the meat bones in several places.
• Place in a stockpot and cover with boiling water.
• Add vegetables and spices.
• Simmer until the meat falls off the bone.
• Drain, reserving broth.
• Remove all meat from bones and reserve.
• Return all the picked over particles and bones back to the broth; simmer until broth is reduced to one quart.
• Strain and set aside to cool.
• Skim off any fat.
• When the meat is nearly cold, cut into small dice.
• Add back to cooled broth with salt, pepper and vinegar; mix well.
• Spray a loaf pan lightly with cooking spray; turn meaty broth into pan and refrigerate several hours or overnight.
• Unmold and cut into slices for serving.

SWEDISH JELLIED VEAL LOAF (KALVSYLTA)

Steps:

• Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
• Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
• Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).

SWEDISH JELLIED VEAL (KALVSYLTA)

Steps:

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

JELLIED CHICKEN LOAF

Steps:

• 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
• 2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
• 3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
• 4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
• 5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
• 6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.

HUMBLE VEAL LOAF

Steps:

• Thoroughly mix all of the ingredients together.
• Form the mixture into a long, free-form loaf.
• Bake at 350°F for 1 1/2 hours.