Sylte Food

SYLTE

Sylte image

not set

Provided by BigOven Cooks

Categories Main Dish

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 tb Salt
2 lb Boneless veal shoulder; cut
4 Fresh pigs feet; sawed in
1 pn Saltpeter
1 1/2 lb Meaty pork neck bones
2 Bay Leaves
15 Black peppercorns
2 Fresh pork hocks; sawed in
10 Whole Allspice
1 Yellow onion; peeled and cut

Steps:

Place all but the veal in a very large pot and barely cover with water. Bring to a boil, skim the top and turn the heat down to a simmer. Cover and simmer for 1 1/2 hours, then add the veal to the pot. Cook an additional hour. Remove the meat and bones from the pot, reserving the juices. Remove all bones and discard, being sure to get the meat off the pork bones. Chop the meat very coarsely and divide it between two loaf pans or pate molds. Strain the broth and discard the spices and onion. Remove the fat from the broth. Press the meat tightly into the molds and add enough broth just to cover. Cover the molds with plastic wrap and refrigerate for 24 hours. Slice and serve as a first course. Serves 8 to 10 as a first course. Comments: This is another dish my Grandma Brun used to prepare when I was a child. A mixture of veal and pork is wonderful and the spices are perfect. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 09-01-1995 Recipe by: Grandma Brun

Nutrition Facts : Calories 54 calories, Fat 0.866008831939365 g, Carbohydrate 13.8928529481191 g, Cholesterol 0 mg, Fiber 5.44524834540596 g, Protein 2.15019572140668 g, SaturatedFat 0.256685774522042 g, ServingSize 1 1 Serving (219g), Sodium 9.87809222575143 mg, Sugar 8.44760460271316 g, TransFat 0.12161507382074 g

SYLTE

Sylte image

Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Veal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb veal
1/2 lb pork
1 pork shank
1/2 tablespoon salt
6 peppercorns
3 bay leaves
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon lemon juice (fresh is best)
1 tablespoon cider vinegar

Steps:

Place meat in a stockpot with water just to cover.
Add seasonings and simmer slowly for 1 1/2 to 2 hours or until tender.
Remove meat and chop very fine.
Strain liquid.
Return meat to liquid, add lemon juice and vinegar.
Boil for five minutes, then pour into a mold and cool (to facilitate unmolding, give the mold a spritz of cooking spray before filling).
When firm, turn out onto platter and serve with sliced beets marinated in vinegar.

Nutrition Facts : Calories 205.3, Fat 9.4, SaturatedFat 3.5, Cholesterol 95.2, Sodium 952.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 27.7

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