Swedish Jellied Veal (Kalvsylta)

• 2 pounds neck of veal
• 1 veal knuckle
• Water to cover
• Salt to taste
• 1/2 teaspoon white pepper
• 2 tablespoons vinegar or to taste
• 1 teaspoon powdered plain gelatin, softened in 1 tablespoon cold water (use more gelatin if you want very firm result)

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

neck of veal, veal knuckle, water, salt, white pepper, vinegar, powdered plain gelatin

Taken from cooking.nytimes.com/recipes/887 (may not work)