Jellied Pork and Veal Loaf (Sylta — Sweden)

Ingredients

• 1 (2 pound) boneless pork shoulder
• 1 pound veal or beef shanks
• 4 cups water
• 1 medium onion, cut into 1/2-inch slices
• 6 whole allspice
• 4 whole cloves
• 1 bay leaf
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 1 envelope unflavored gelatine
• 1/4 cup cold water
• 1 tablespoon vinegar
• 1 teaspoon salt

Instructions

1. Trim fat from pork.
2. Heat pork, veal, 4 cups water, the onion, allspice, cloves, bay leaf, 1 tablespoon salt and the pepper to boiling in Dutch oven; reduce heat. Cover and simmer until meat is tender, about 1 1/2 hours.
3. Remove meat from broth; cool meat slightly. Remove meat from bones. Finely chop meat or put through fine blade of food chopper.
4. Strain broth.
5. Sprinkle gelatine over 1/4 cup water in saucepan. Heat over low heat, stirring constantly, until gelatine is dissolved, about 3 minutes.
6. Mix meat, 2 1/2 cups of the broth, the gelatine, vinegar and 1 teaspoon salt; pour into ungreased 9 x 5-inch loaf pan.
7. Cover and refrigerate until firm, at least 6 hours.
8. Unmold onto platter; cut into slices.
9. Garnish with celery leaves and pickled beets if desired.

Yield: 6 servings