Calves shelve

Ingredients for Calves shelve

Instructions for Calves shelve

To prepare the Calves shelve recipe, please follow these instructions:

The meat is placed in water with salt for 12 hours. The meat came up in a pan and cover it with 1 l. water without salt.

Clean the onions, garlic, carrots and leeks, the onions in quarters and share the pores and the carrots cut into slices of about 2 ½ cm. Bring the water to a boil and foam of, add the vegetables, herbs, Bay leaves and whole pepper. Let the water boil up again, turn down so the surface trembles and cook for 1 ½ hour.

Take the meat up and put it in the pressure for it is cooled by, si bed sheet and cook it into there are 5 dl. back. Add the veal Fund, vinaigre, isinglass and season with salt and pepper.

The meat is cut into cubes (1 ½ x 1 ½ cm.) and place in a form and pour brine over, cool in the refrigerator and when sylten is stiffened is ready for serving.