Hi the receipe you are looking for is Sylta that is a jellied Veal. Korv is a sausage that was also on the snorgasboard,

To make sylta start with veal breast what ever amount you can handle place in pot and cover with water, add bay leaf or leaves and whole alspice.plus salt and pepper. You can add these to taste as you go along. Simmer the veal for about 60 to 90 minuets until well done.

Remove meat from pot and let cool. the meat now should be processed in a meat grinder and set aside. The liquid in the pot should be strained and return the clear stock to the pot add the meat and heat again. this is when you add aditional seasoning until you reach that familiar taste. When satisfied laddel wixture into contaner and allow to cool Place in frig. The jellying depends on the bones that were bart of the origanal veal breast. Hope this helps excuse the spelling on some things.