KÖTT - Kalvadans (Swedish Veal Loaf)

KÖTT - Kalvadans (Swedish Veal Loaf)


Kalvadans (Swedish Veal Loaf) (Kalvdans) Nancy Borquist Olson

3 lbs veal

1 large onion diced

1 cup celery diced

2 teaspoons salt

4 bay leaves

8 whole allspice


1/3 cup softened butter

Cover meat with salted water. Bring to a boil, skim

top, add seasonings, onion and celery and simmer, covered, until meat is tender. Remove meat and chop fine. Strain the stock into another pot and boil down to about 1 pint, not below. Mix meat, seasonings, softened butter, stock and season to taste. Pour into a mold and chill until firm. Unmold and garnish with hard boiled eggs and serve with pickled beets. My mom used a wide mouthed jar type mold which has since been lost. She unmolded the loaf and sliced it into slabs. We always poured vinegar over the cold slices and had hard boiled eggs and pickled beets on the side.

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