Jellied veal

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Jellied veal

Jellied veal (or veal brawn, Swedish: kalvsylta)[1] is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper.[2] It is eaten cold from the fridge. Often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden.[3] Jellied veal is considered as one of the few remaining dishes from the original Swedish Christmas smorgasbord.[4]

Preparation[edit]

The meat is cooked in salted water until it falls off the bone and then cut into fine pieces. The cut meat is then mixed with the stock and left to cool in a vessel until it is congealed.

See also[edit]

References[edit]

  1. ^ Capon, Robert Farrar (April 23, 2014). "Swedish Jellied Veal (Kalvsylta) Recipe". NYT Cooking. Retrieved June 26, 2017.
  2. ^ Hachten, H.; Allen, T. (2013). The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State. Wisconsin Historical Society Press. p. 234. ISBN 978-0-87020-553-8. Retrieved June 26, 2017.
  3. ^ "Archived copy". Archived from the original on 2010-08-13. Retrieved 2010-09-09.CS1 maint: archived copy as title (link)
  4. ^ http://www.popularhistoria.se/o.o.i.s?id=43&vid=1043[permanent dead link]