Sult Jellied Veal Recipes

Steps:

• Simmer first four ingredients for 2 to 3 hours or until very tender.
• Take out meat, cool, remove bones and sinews and cut into small pieces. Meanwhile, let stock boil hard to reduce slightly.
• Strain stock, add meat, pepper and vinegar, correct seasonings and add gelatin.
• Cool 10 minutes, pour into suitable mold such as a loaf pan and refrigerate overnight.
• Cut into slices, arrange on platter and garnish with pickled beets (see recipe).

Steps:

• Wash pigs feet (hocks) and put into pot of war to boil. Boil until foam appears. skim foam
• Put another pot to boil. Take pigs feet out of first pot, rinse and put into second pot
• To second pot add ingredients: bay leaves, carrots, allspice, pepper corns, salt.
• Meanwhile trim the veal and pork. Cut into small pieces. Add this to the pigs feet already boiling in the pot. Let pot simmer guilty while skimming any foam from the pot
• Boil until meat separates from the bones (approx. 3 - 4 hours)
• Pour everything through a sieve; save the liquid. Wait for meat to cool. Pick through stuff throwing out everything except the mat and carrots
• Cut the meat into small strips. Put all the meat and carrots into the bottom of a large bowl, then pour the liquid over the meat and place in the refrigerator.
• Once the bowl has jellied, there will be a coating of fat on top. Scrape off the top.
• Reheat the suit, and pour into smaller bowls and put back into the fridge.
• When serving turn upside down and serve with white vinegar. and boiled new potatoes

Steps:

• Have the butcher crack the meat bones in several places.
• Place in a stockpot and cover with boiling water.
• Add vegetables and spices.
• Simmer until the meat falls off the bone.
• Drain, reserving broth.
• Remove all meat from bones and reserve.
• Return all the picked over particles and bones back to the broth; simmer until broth is reduced to one quart.
• Strain and set aside to cool.
• Skim off any fat.
• When the meat is nearly cold, cut into small dice.
• Add back to cooled broth with salt, pepper and vinegar; mix well.
• Spray a loaf pan lightly with cooking spray; turn meaty broth into pan and refrigerate several hours or overnight.
• Unmold and cut into slices for serving.

Steps:

• Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
• Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
• Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).

Steps:

• 1. In a heavy 4-6 quart casserole combine the veal, pigs knuckles, onion, carrot and water and bring to a boil over high heat, meanwhile skimming the foam and scum from the surface as they rise to the top. 2. Then add the whole peppercorns and bay leaves, reduce the heat to low and simmer partially covered for about 3 hours, or until the veal is tender enough to be easily pierced with a fork. 3. With a slotted spatula transfer the veal, pigs knuckle and carrot to a plate. Strain te stock through a fine sieve set over a bowl and let it rest about 10 minutes. Then skim off and discard the furface fat. Pour the stock into a small pan and boil briskly uncovred until it has cooked down to 4 cups. 4. When the veal and pigs knuckle are cool enough handle, trim off the fat with a small knife and cut the meat away from the bones. Discard the bones and cut the meat into 1/4 inch wide shreds. Slice the carrot into 1/8 inch thick slices. 5. Arrange the carrot slices in concentric circles in the bottom of a 2 quart charlotte or similar mol at least 3 inches deep. A teaspoon at a time, sprinkle the carrots evenly with the stock and continue adding the stock by tsps until the carrots are half submerged but on floating in the liquid. 6. Carefully place the mold in the refrigerator without dislodging the design and chill for at least 1 hour, or until the stock has firmly jellied. 7. By this time the remaining stock should be cool. Stir in the meat, salt and garlic and taste for seasoning. Then pour the entire mixture into the shilled mold. Refrigerate for at least 4 hours or until the stock if firm. 8. To unmold run a knife around the outside edges of the jelled veal. Dip the bottom of the mold briefly in hot water, then invert a flat serving dish on top. 9. Holding mold and plate firmly together, turn them over. The jellied veal should slide out easily. Traditionally sult is served as a first course or on the appetizer table.