Kalvsylta - Jellied Veal

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 4 lbs veal (forequarter or shank)
• 1/2 cup carrot, peeled and chopped
• 1/4 cup onion, peeled and chopped
• 1/4 cup celery, peeled and chopped
• 2 tablespoons mixed pickling spices
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons cider vinegar

Recipe

• 1 have the butcher crack the meat bones in several places.
• 2 place in a stockpot and cover with boiling water.
• 3 add vegetables and spices.
• 4 simmer until the meat falls off the bone.
• 5 drain, reserving broth.
• 6 remove all meat from bones and reserve.
• 7 return all the picked over particles and bones back to the broth; simmer until broth is reduced to one quart.
• 8 strain and set aside to cool.
• 9 skim off any fat.
• 10 when the meat is nearly cold, cut into small dice.
• 11 add back to cooled broth with salt, pepper and vinegar; mix well.
• 12 spray a loaf pan lightly with cooking spray; turn meaty broth into pan and refrigerate several hours or overnight.
• 13 unmold and cut into slices for serving.