Veal Luncheon Meat(Kalv Sylta Lungmos)
A savory cold sliced veal dish flavored with allspice and bay leaves, perfect for appetizers or light meals, garnished with apple and celery for a fresh touch.
Ingredients
Instructions
- Put the veal shoulder pieces with bones into a large kettle or pot with a tight-fitting cover.
- Add boiling water to cover the veal.
- Maintain the water level during cooking to keep the veal submerged.
- Cook until the veal is tender.
- Slit the skin on the underside of the cooked veal and peel it off.
- Cut away roots and gristle from the veal.
- Plunge the cooked veal in cold water to loosen the skin, then return it to the cooking liquid to cool completely.
- When cool, drain the veal and chill it in the refrigerator.
- Slice the chilled veal thinly and arrange on a serving platter.
- Garnish with whole apple and celery leaves.
Tips & Substitutions
For optimal flavor, consider adding a splash of white wine to the cooking water or fresh herbs like thyme or parsley. If veal is unavailable, pork shoulder can be a suitable substitute. Make sure to keep the water boiling to ensure even cooking and prevent the meat from toughening. Be patient when peeling the skin; it should come off easily when properly cooked.
Serving Suggestions
Serve veal luncheon meat thinly sliced on a platter with whole apples and celery leaves for a fresh presentation. It pairs beautifully with Holland Salad for a light meal. Consider offering crusty bread or crackers on the side, along with mustard or pickles, to enhance the flavors and texture.
Storage & Reheating
Store leftover veal luncheon meat in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing it in slices wrapped tightly in plastic wrap and then aluminum foil. To reheat, gently warm it in a skillet over low heat or enjoy it cold in sandwiches or salads.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Luncheon Meat(Kalv Sylta Lungmos) contains roughly 364 calories, with 9g protein, 99g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (106% of the Daily Value), calcium (70% of the Daily Value), and vitamin C (60% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while veal is traditional, you can substitute with pork or chicken. Adjust cooking times accordingly, as different meats have varying tenderness and cooking durations.
How do I know when the veal is tender enough?
The veal is ready when it easily pulls apart with a fork and feels soft to the touch. Cooking times can vary based on the size of the pieces, so check periodically to ensure optimal tenderness.
Can I make this dish ahead of time?
Absolutely! This dish is perfect for making ahead as the flavors deepen when chilled. Prepare it a day or two in advance and store it in the refrigerator until ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).