Recipe for cooking jellied pork and veal loaf

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Meats

1 (2 pound) boneless pork shoulder
1 lb. veal or beef shanks
4 c. water
1 med. onion, cut into 1/2-in. slices
6 whole allspice
4 whole cloves
1 bay leaf
1 Tbsp. salt
1/4 tsp. pepper
1 envelope unflavored gelatine
1/4 c. cold water
1 Tbsp. vinegar
1 tsp. salt

Trim fat from pork. Heat pork, veal, 4 c. water, the onion, allspice, cloves, bay leaf, 1 Tbsp. salt and the pepper to boiling in Dutch oven; reduce heat. Cover and simmer until meat is tender, about 1 1/2 hours.

Remove meat from broth; cool meat slightly. Remove meat from bones. Finely chop meat or put through fine blade of food chopper. Strain broth. Sprinkle and distribute gelatine over 1/4 c. water in saucepan. Heat over low heat, stirring constantly, until gelatine is dissolved, about 3 mins.

Mix meat, 2 1/2 (two and a half) c. of the broth, the gelatine, vinegar and 1 tsp. salt; pour into ungreased 9 x 5-in. loaf pan. Cover and refrigerate until firm, at least 6 hours. Unmold onto platter; cut into slices. Garnish with celery leaves and pickled beets if desired.

Yields 6 servings.