Sylte Recipes

SYLTE

Sylte image

Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Veal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb veal
1/2 lb pork
1 pork shank
1/2 tablespoon salt
6 peppercorns
3 bay leaves
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon lemon juice (fresh is best)
1 tablespoon cider vinegar

Steps:

Place meat in a stockpot with water just to cover.
Add seasonings and simmer slowly for 1 1/2 to 2 hours or until tender.
Remove meat and chop very fine.
Strain liquid.
Return meat to liquid, add lemon juice and vinegar.
Boil for five minutes, then pour into a mold and cool (to facilitate unmolding, give the mold a spritz of cooking spray before filling).
When firm, turn out onto platter and serve with sliced beets marinated in vinegar.

Nutrition Facts : Calories 205.3, Fat 9.4, SaturatedFat 3.5, Cholesterol 95.2, Sodium 952.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 27.7

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