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jellied Pork And Veal Loaf (sylta — Sweden) 1 (2 Pound) Boneless Pork Shoulder
1 Pound Veal Or Beef Shanks
4 Cups Water
1 Medium Onion, Cut Into 1/2-inch Slices
6 Whole Allspice
4 Whole Cloves
1 Bay Leaf
1 Tablespoon Salt
1/4 Teaspoon Pepper
1 Envelope Unflavored Gelatine
1/4 Cup Cold Water
1 Tablespoon Vinegar
1 Teaspoon Salt trim Fat From Pork. Heat Pork, Veal, 4 Cups Water, The Onion, Allspice, Cloves, Bay Leaf, 1 Tablespoon Salt And The Pepper To Boiling In Dutch Oven; Reduce Heat. Cover And Simmer Until Meat Is Tender, About 1 1/2 Hours. remove Meat From Broth; Cool Meat Slightly. Remove Meat From Bones. Finely Chop Meat Or Put Through Fine Blade Of Food Chopper. Strain Broth. Sprinkle Gelatine Over 1/4 Cup Water In Saucepan. Heat Over Low Heat, Stirring Constantly, Until Gelatine Is Dissolved, About 3 Minutes. mix Meat, 2 1/2 Cups Of The Broth, The Gelatine, Vinegar And 1 Teaspoon Salt; Pour Into Ungreased 9 X 5-inch Loaf Pan. Cover And Refrigerate Until Firm, At Least 6 Hours. Unmold Onto Platter; Cut Into Slices. Garnish With Celery Leaves And Pickled Beets If Desired. yields 6 Servings. |
