3 lb. veal breast
1 med. minced onion
¼ c. celeryminced
1-1/2 Tbsp. Salt
2 lb. pork shoulder
1 tsp. Sugar
¼ tsp. Pepper
1 tsp. allspice
1 Tbsp. whole pepper
2 Bay Leaves
4 chicken bouillon cubes
Sylta is a type of meat hash, mostly eaten these days by the older generation. It is made with meat from the head of a calf or pig, that has been boiled for hours until tender, mixed with carrots, onions, and spiced with allspice and bay leaf. Sylta is served at the sillbord as a starter and definitely has a required taste!
How to Make Sylta:
- Wash the meat. Place in a large kettle.
- Add water to cover.
- Add all the ingredients and simmer until the meat is tender and falls from the bone (3 hours or more).
- Let cool, remove the meat from the bones. Remove bay leaves.
- Place a white muslin cloth in a loaf pan.
- Alternate layers of pork and veal using fairly large pieces of meat.
- Add a little salt each time and dredge a little of the strained broth over each layer,
- When the pan is full, lap the cloth over the loaf.
- Use another pan filled with water or a weight to press down the loaf.
- Chill for 12 hours before cutting.
- Strained broth can be used for cooking the potato sausages and for dipping bread on Christmas Eve.