Christmas shelve old fashioned

Ingredients for Christmas shelve old fashioned

Instructions for Christmas shelve old fashioned

To prepare the Christmas shelve old fashioned recipe, please follow these instructions:

Pig head washed and brushed with dry salt. Eyes, ear and nose times removed. Head out in salt water overnight, after which it again brushed and rinsed in several hold water.

The head be in abundant cold water, salt and Bay leaves. When the head has cooked about 1 hour, add the bow. The soup is creamed off carefully each time it boils up, and the meat is boiling in about 3 hours, the meat loosens itself from the legs (it should glide easily by).

The meat is taken up and peeled from the legs. Meat, fat and rind cut into small pieces, glands and blood vessel may be sorted from. The meat is placed in a bowl and seasoned with allspice, salt and pepper and it's all mixed well.

Well you can choose to pour the soup on the meat and mixed it well, or you can put the meat into molds and pour soup over.

When sylten is cold, turn over the out of form.

Serving: Sylten sliced and eaten with boiled potatoes and rye bread, Pickled beets and mustard to.

Tips:
Sidestep may be kept approximately 14 days in a pickle of half vinegar and water. -You can select kalvebov if you do not want sylten is too bold.