Kalvekyllinger Swedish Veal Birds Recipes

VEAL BIRDIES TIDEWATER-STYLE, WITH SMITHFIELD HAM, BACKFIN CRAB AND LEMON-CAPER SAUCE

Steps:

• Preheat oven to 300 degrees. In a small bowl, combine the crabmeat and chervil and toss gently. Cover and refrigerate.
• Dry the veal with paper towels, then place each slice between 2 pieces of waxed paper and, using a meat mallet or other blunt instrument like a small saute pan, pound to about 1/4-inch thickness. Sprinkle the veal slices generously with salt and pepper, then lay 1 slice of ham on top of each slice. Top each piece of ham with 1/8 of the crabmeat mixture. Roll up each veal slice into a fat tube and secure with 1 or more toothpicks. If you have time, place the birdies in the refrigerator for 20 minutes; this will help keep them sealed as they cook.
• In a large saute pan, melt 2 tablespoons of the butter over medium heat. Add the veal, in batches if necessary to avoid crowding, and cook until browned on all sides, 3 to 4 min1utes per side; transfer the birdies to an ovenproof platter as they are done. When all the birdies are browned, turn off the oven and place the platter in the oven while you prepare the sauce.
• Add the capers to the pan and cook, stirring, for 3 minutes. Drain off the darkened butter, leaving the capers in the pan. Add the remaining 2 tablespoons butter to the pan. When the butter has melted, squeeze the lemon juice over the capers. Add the parsley and stir to combine. Season with salt and pepper, pour the sauce over the platter of veal birds, and serve right away.

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:

• 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.

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.

SWEDISH JELLIED VEAL LOAF (KALVSYLTA)

Steps:

• Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
• Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
• Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).

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.

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.