Recipe(tried): Beef Lindstrom and Jellied Veal (Swedish)

SWEDISH...BIFF A LA LINDSTROM..[BEEF LINDSTROM]

2 pounds ground steak
3 egg yolks
3/4 cup mashed potatoes
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup heavy cream
3/4 cup finely chopped cooked beets or pickled beets
1/3 cup finely chopped onion
1/3 cup chopped capers
Butter

Blend together meat, egg yolks, mashed potatoes, and salt and pepper. Gradually beat in cream. Combine beets, onion, and capers, and blend into mixture. Shape into large flat patties and fry quickly in butter on both sides. Makes 6 to 8 servings.

NOTE: In Sweden, Beef Lindstrom is often served with a fried egg on top.
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SWEDISH...KALVSYLTA...JELLIED VEAL

Serve as an hors d'oeuvre or luncheon dish.

3 1/2 to 4 pounds veal shanks, neck or breast
1 pound pork shank
Water
Salt
5 whole white peppercorns
5 whole allspice
2 bay leaves
1 medium onion, quartered
Ground white pepper
Pickled beets

Put meats in heavy kettle. Add water to cover and 1 1/2 tablespoons salt. Bring to rapid boil and skim well. Add remaining ingredients, except last 2, and simmer slowly, covered, 1 1/2 hours, or until meat is very tender. Take meat from broth and remove bones and gristle. Put bones back in broth and reduce broth while chopping meat very fine. Strain broth, return to kettle (you should have about equal parts broth and chopped meat) and add meat.

Bring to boil and season with salt and white pepper to taste. Pour into mold rinsed in cold water and refrigerate overnight. Run small spatula around edge, dip mold in warm water and shake out on platter. Serve in slices with pickled beets. Makes 12 servings.