Swedish Braised Veal Birds Kalvrulader With Ham And Swiss Recipes

KALVEKYLLINGER - SWEDISH VEAL BIRDS

Steps:

• Wipe meat with a damp cloth and flatten with a meat hammer.
• Cut into six uniform sized pieces.
• Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.
• Roll and tie with string.
• Melt lard or other fat in a deep skillet and sear rolls until well-browned.
• Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).
• Remove meat from pan, strain and skim the juice in the pan.
• Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper.
• Cut and remove the strings and place meat rolls in gravy to reheat.

SWEDISH BRAISED VEAL BIRDS (KALVRULADER) WITH HAM AND SWISS

Steps:

• If your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8".
• Mix flour, salt and pepper and dredge both sides of each cutlet.
• Place a slice of ham and cheese on each piece of meat.
• Roll up and secure with string or toothpicks. (String seems to work better for me.).
• Heat oil in heavy-bottomed skillet.
• Add meat rolls and brown quickly in hot oil on all sides.
• Add bouillon and reduce heat.
• Cover and simmer til meat is tender, about 30 minutes.
• Remove veal birds from pan to a platter. Remove strings or toothpicks, and cover loosely with foil. (Just to keep hot.).
• Add cream to pan and heat over low heat, cooking and stirring for 2 minutes.
• Season to taste with salt and pepper.
• *Don't add too much salt if your ham and cheese is very salty.
• Pour gravy over veal birds and serve.
• This is traditionally served with lingonberries, creamed potatoes and salad.

VEAL BIRDS

Steps:

• Cut veal into 3 x 4" strips.
• Combine bread crumbs, onion, parsley, salt and pepper.
• Spread veal with bread crumb mixture, roll and fasten with toothpicks.
• Melt butter or drippings in a skillet, add meat and brown on all sides.
• Place in a casserole.
• Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
• Pour over meat and bake at 350°F for 30 minutes.
• Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
• Remove toothpicks prior to serving.

SAUTEED STUFFED VEAL BIRDS

Steps:

• Cut scaloppines in half diagonally so you have 12 pieces.
• To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
• Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
• Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
• Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.

SWEDISH JELLIED VEAL (KALVSYLTA)

Steps:

• Simmer first four ingredients for 2 to 3 hours or until very tender.
• Take out meat, cool, remove bones and sinews and cut into small pieces. Meanwhile, let stock boil hard to reduce slightly.
• Strain stock, add meat, pepper and vinegar, correct seasonings and add gelatin.
• Cool 10 minutes, pour into suitable mold such as a loaf pan and refrigerate overnight.
• Cut into slices, arrange on platter and garnish with pickled beets (see recipe).

VEAL BIRDS

Steps:

• Rub veal slices with salt.
• Mix the veal mince with pinch of marjoram, pepper, grated nutmeg, onion and parsley.
• Shape the mix into 4 thick rolls and wrap the veal slices around each one, securing with a toothpick.
• Melt the butter and fry the 'birds' until golden brown on all sides.
• Add stock and simmer for about 20 minutes covered.
• Also nice baked in a tomato based pasta sauce.