Kalvekyllinger - Swedish Veal Birds

“Just lovely served with baby new potatoes and a green salad. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
1hr 50mins

Ingredients Nutrition

  • 2 12 lbs veal cutlets
  • 23 tablespoon salt
  • 3 tablespoons butter
  • 1 tablespoon parsley, minced
  • 1 onion, peeled and minced
  • 2 tablespoons lard or 2 tablespoons other fat
  • 12 cup hot water
  • 34 cup cream or 34 cup beef stock or 34 cup water
  • 2 tablespoons flour
  • Worcestershire sauce
  • salt and pepper


  1. Wipe meat with a damp cloth and flatten with a meat hammer.
  2. Cut into six uniform sized pieces.
  3. Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.
  4. Roll and tie with string.
  5. Melt lard or other fat in a deep skillet and sear rolls until well-browned.
  6. Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).
  7. Remove meat from pan, strain and skim the juice in the pan.
  8. Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper.
  9. Cut and remove the strings and place meat rolls in gravy to reheat.

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