Cook until meat is tender. Lift meat and bones
from broth. Remove any meat on bones; discard
bones. Coarsely grind meat. Strain broth. Add cut
meat; season with salt and white pepper to taste.
Simmer until broth just covers meat. Pour into
pyrex loaf pan or any desired mold. Chill. When
congealed, ease sides loose and remove to serving
plate. Garnish with parsley, olives, carrot curls,
etc. Serve with vinegar or other meat seasoning
sauces.
*Swedish Smorgasbord serving.
Mail to Culinet.
