Jellied Veal

Veal pieces set in a clear, delicately seasoned broth and chilled until firm — sliced cold.

2 lb. Veal Neck
2 lb. Veal Shank
6 C. Water
1 tbsp. Salt
1/4 tsp. White Pepper
1/4 tsp. Ginger

Kalv Sylta

Place meat in a large saucepan and pour water over. Bring to a boil and skim well. Simmer on low heat until meat is tender, about 2 hours. Remove from heat and let cool. Pick meat from bones and cut in fine cubes or grind. Boil down the stock, strain, and season with salt, pepper, and ginger. Add meat and bring to boil. Pour into a large mold. Let cool and chill. Serve with pickled beets.