kalvsylta

Brawn of veal

Ingredients
  • 1.5 kilogram veal with bones
  • 1.5 litre water
  • 1 tablespoon salt
  • 10 peppercorn
  • 5 corn of allspice

Put the meat in a cooking pan.
Pour on water, add salt, let come to the boil, skim.
Add the peppercorns and let the meat simmer under lid until soft.
Take up the meat, rinse from bones and gristle, grind the meat into coarse bits.
Sieve the broth, put in the ground meat, and let come to boil. Taste the result, something in the spicing to be altered?
Pour the mixture in nice tins. Put the tin in a cool place, let the brawn coagulate.
Serving: tip out on a plate, cut in broad slices, eat with pickled beetroot.

My remark : Nowadays I often make this brawn of chicken.

 

Pressylta = Pig's head brawn

This brawn we buy at the butchers. It has a good taste of clove.

 

lammrulle

Lammrulle = Filled Lamb Roll

Ingredients
  • 0.5 to 0.75 kilogram (1 - 1.5 pound) of the thin brisket of lamb
  • 2 teaspoons salt
  • 2 millilitres of coarse ground black pepper
  • 2 cloves of garlic

For filling - choice one of the following

  • basil + 1 decilitre of minced parsley
  • 1 teaspoon yellow mustard seed + 1 decilitre minced dill

    First take away the ribs. I ask the butcher to help when I buy the meat.
    Spread the brisket out, sprinkle with salt, pepper, garlic and the chosen spice herbs.
    Make a hard roll and bind it together with a twine.
    This roll can either be baked in the oven; or boiled in a casserole on the stove.

    1. In the oven: Cover the roll with aluminium foil and place the packet on a baking pan. Put it in the middle of the oven 175° C (350 F) and bake for about 1 1/4 hour. Let it cool still covered by the foil.
    2. In a casserole: Put the roll in a casserole. Measure out water enough to cover the roll.
      Bring to boil and add 2 teaspoons of salt for each litre of water. Let it boil under lid at low heat for about one hour. Leave to cool in the broth.
      Take up the roll, cover with aluminium foil. Save in the fridge.

      Suited for the freezer if you make it in the autumn when the lambs are butchered.

      This roll is served cool in thin slices at the smorgasbord.

       

      leverpastej

      Leverpastej = Liver Paste

      Description:
      • about 700 gramme = 1.5 pound pork liver; fresh
      • 200 gramme pork fat; fresh
      • 2 onions
      • 1/2 teaspoon ground allspice
      • 1 teaspoon white pepper
      • 1 1/2 tablespoon salt
      • 1 tablespoon sugar
      • 1 tablespoon cunning sauce from anchovy preserve
      • marjoram at pleasure
      • 2 egg
      • 125 gramme wheat flour
      • 7 decilitres = 3 cups fat milk
      • 100 gramme = 3.5 ounces margarine
      1. Melt the butter in a saucepan, remove from the heat
      2. grind liver, porkfat and onions together
      3. mix with spices, salt, sugar and anchovy
      4. Beat egg with flour and milk and mix in the batter of liver
      5. add the melted margarine
      6. put into tins suitable for the freezer
      7. put the tins in a large baking pan with high edges. Pour boiling water in that pan to reach at least halfway up the sides of the tins. Cover the whole pan with aluminium foil.
      8. let the tins bake in the centre of the oven 175 °C (350 F) for about one hour
        be careful that there is water enough to produce steam during the whole baking procedure
        make a test with a twig to see if the paste is ready
      9. remove from the oven and lift off the foil
      10. when it cools to room temperature, re-cover with foil and chill thoroughly before putting on the lids and placing the tins in the freezer.

      This recipe is modified from that recipe my mother used. She made the paste in preserving-jars.
      The special with our recipe is the fairly coarse consistence and the distinct taste of marjoram. This liver paste is essential on our Christmas table.

       

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