🫙 From the Spice Rack
jellied pork and veal loaf
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
maineasy
Ingredients8 items
Ingredients
- 1(2 pound) boneless pork shoulder
- 1poundveal or beef shanks
- 4cupwater
- 1medium onion, cut into 1/2-inch slices
- 6whole allspice
- 4whole cloves
- 1bay leaf
- 1tablespoonsalt
Directions
- 1
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
- 2
Heat pork, veal, 4 cups water, the onion, allspice, cloves, bay leaf, 1 tablespoon salt and the pepper to boiling in Dutch oven
- 3
reduce heat
- 4
Cover and simmer until meat is tender, about 1 1/2 hours
- 5
Remove meat from broth
- 6
cool meat slightly
- 7
Remove meat from bones
- 8
Finely chop meat or put through fine blade of food chopper