 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. 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 |
Directions:
1. Place meat in a stockpot with water just to cover.
2. Add seasonings and simmer slowly for 1 1/2 to 2 hours or until tender.
3. Remove meat and chop very fine.
4. Strain liquid.
5. Return meat to liquid, add lemon juice and vinegar.
6. Boil for five minutes, then pour into a mold and cool (to facilitate unmolding, give the mold a spritz of cooking spray before filling).
7. When firm, turn out onto platter and serve with sliced beets marinated in vinegar.
|
|