Dish

Kalvsylta

Veal Head Cheese

Kalvsylta is made by boiling veal with onions, carrots, and spices until the meat is tender. The meat is then removed from the broth and allowed to cool. The broth is then strained and mixed with gelatin to create a jelly-like consistency. The meat is then sliced and arranged in a loaf pan, and the broth is poured over the meat. The dish is then chilled until the broth has set. Kalvsylta is usually served cold with pickled vegetables and mustard.

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Meat Dish› Veal Dish

Origins and history

Kalvsylta has been a traditional dish in Sweden for centuries. It is often served during holidays and special occasions such as Christmas and Easter.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Kalvsylta, some of which include adding herbs and spices to the broth. Some recipes also call for adding boiled eggs or pickled herring to the dish.

Presentation and garnishing

Kalvsylta should be presented on a platter with the pickled vegetables arranged around the meat. The dish can be garnished with fresh herbs such as dill or parsley. The broth should be firm and jelly-like.

Tips & Tricks

To ensure that the broth sets properly, it is important to use the correct amount of gelatin. Too much gelatin will make the broth too firm, while too little gelatin will make the broth too runny.