Swedish Jellied Veal (Kalvsylta)
Updated November 14, 2017
- Total Time
- 3 hours 20 minutes
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Ingredients
2 pounds neck of veal
1 veal knuckle
Water to cover
Salt to taste
½ 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)
Nutritional analysis per serving
186 milligrams cholesterol; 315 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 564 milligrams sodium; 46 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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).
Private Notes