Jellied veal

Jellied veal

Jellied veal (or veal brawn, Swedish: kalvsylta) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge. Often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden.^[1] Jellied veal is considered as one of the few remaining dishes from the original Swedish Christmas smorgasbord.^[2]

Preparation

The meat is cooked in salted water until it falls off the bone and then cut into fine pieces. The cut meat is then mixed with the stock and left to cool in a vessel until it is congealed.

References

Beef and veal

Beef cattle

Breeds	Aberdeen Angus Anatolian Black Arouquesa Bonsmara Brahman Brangus Caracu Frankeston Gascon Gyr Han-u Hereford Highland Kankrej/Guzerat Limousin Mishima Mocho Murray Grey Ongole Red Poll Romosinuano Simmental Tabapuan Wagyu Zebu

Products

Cuts	Blade steak Brisket Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail

Processed	Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract

Offal	Brain Heart Tongue Tendon Tripas Tripe Testicles

Dishes

Related meats

Other

USA beef imports	Japan Taiwan South Korea (2008 US beef protest in South Korea)

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Jellied veal

Preparation

See also

References