SWEDISH HEAD CHEESE (Sylta)
SWEDISH HEAD CHEESE (Sylta)
Ingredients
- 3 lb. veal breast
- 1 med. minced onion
- ¼ c. minced celery
- 1-1/2 Tbsp. salt
- 2 lb. pork shoulder
- 1 tsp. sugar
- ¼ tsp. pepper
- 1 tsp. allspice
- 1 Tbsp. whole pepper
- 2 bay leaves
- 4 chicken bouillon cubes
Instructions
- Wash meat. Place in large kettle. Add the water to cover. Add all the ingredients and simmer until meat is tender and falls from bones (3 hours or more). Let cool, remove meat from bones. Remove bay leaves.
- Place a white muslin cloth in a loaf pan. Alternate layers of pork and veal using fairly large pieces of meat. Add a little salt each time and dredge a little of the strained broth over each layer, When pan is full, lap top of cloth over the loaf. Use another pan filled with water or some weight to press down the loaf. Chill for 12 hours before cutting.
- Strained broth can be used for cooking the potato sausages and for dipping bread on Christmas Eve.
Notes
1. J. Larson
3.5.3226
Have not tried this yet. Will comment after we try it.