Sylte

Name: Sylte
Prep time: 2 h
Total time: 2 h
Yield: 4-6 serving(s)
Ingredients: 1/2 lb veal; 1/2 lb pork; 1 pork shank; 1/2 tablespoon salt; 6 peppercorns; 3 bay leaves; 1 teaspoon paprika; 1 teaspoon thyme; 1 tablespoon lemon juice (fresh is best); 1 tablespoon cider vinegar

Submitted by mollypaul

"Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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Ready In:: 2hrs
Ingredients:: 10
Serves:: 4-6

ingredients

¹⁄₂ lb veal
¹⁄₂ lb pork
1 pork shank
¹⁄₂ tablespoon salt
6 peppercorns
3 bay leaves
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon lemon juice (fresh is best)
1 tablespoon cider vinegar

directions

Place meat in a stockpot with water just to cover.
Add seasonings and simmer slowly for 1 1/2 to 2 hours or until tender.
Remove meat and chop very fine.
Strain liquid.
Return meat to liquid, add lemon juice and vinegar.
Boil for five minutes, then pour into a mold and cool (to facilitate unmolding, give the mold a spritz of cooking spray before filling).
When firm, turn out onto platter and serve with sliced beets marinated in vinegar.