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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


  1. Trim fat from pork.
  2. 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.
  3. Remove meat from broth; cool meat slightly. Remove meat from bones. Finely chop meat or put through fine blade of food chopper.
  4. Strain broth.
  5. Sprinkle gelatine over 1/4 cup water in saucepan. Heat over low heat, stirring constantly, until gelatine is dissolved, about 3 minutes.
  6. 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.
  7. Cover and refrigerate until firm, at least 6 hours.
  8. Unmold onto platter; cut into slices.
  9. Garnish with celery leaves and pickled beets if desired.

Yields 6 servings

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