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 one of the few remaining dishes from the original Swedish Christmas smorgasbord.[4]
Preparation
editThe 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- ^ Capon, Robert Farrar (April 23, 2014). "Swedish Jellied Veal (Kalvsylta) Recipe". NYT Cooking. Retrieved June 26, 2017.
- ^ 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.
- ^ "Jultradition - Julmat". Archived from the original on 2010-08-13. Retrieved 2010-09-09.
- ^ http://www.popularhistoria.se/o.o.i.s?id=43&vid=1043[permanent dead link]
 | This Swedish cuisine-related article is a stub. You can help Wikipedia by expanding it. |