At Christmastime in Sweden, Kalvsylta, a savory jellied veal dish, is a traditional offering. The instructions below come from A World of Good Eating, published in 1951. Kalvsylta is typically made from veal shank, seasoned with aromatic spices and vinegar. The meat is simmered with peppercorns, bay leaf, and a hint of ginger until it becomes fall-apart tender (this should take two to three hours). Once cooked, it is finely shredded and set in its own rich broth, creating a savory, gelatinous dish that should be served cold. You will need a mold in which to chill this dish, so that it can be unmolded and sliced. With its delicate balance of savory and sour, Kalvsylta is a staple of Swedish holiday tables, often enjoyed with mustard, pickles, or on crispbread. By the way, if you need a substitute for veal shank, the best option is simply beef shank, from the adult animal. Other excellent alternatives include short ribs or oxtails, but keep in mind that cooking times may vary depending on your choice of substitute, so adjustments may be necessary.
Place the veal in water and bring to a boil. Skim broth well; then add the salt, pepper and bay leaf and continue cooking until the meat is tender.
Remove the meat and cool, but continue to cook broth. Put the meat through a food chopper with a coarse knife.
Strain the broth and add ginger, vinegar, and season to taste. Then pour the broth over the meat and mold. Let chill overnight. Unmold and serve at once.