Veal Cheese, Meat Shortage Swedish Recipe by Mrs W S Nelson
2 shanks of young veal or goat
3 tablespoon salt
1 tablespoon of allspice
3 bay leafs
Rinse the shanks or legs, cut in small pieces, in cold salted water. Then place them in a large kettle covered with cold water and let boil. Skim. Add salt and slightly crushed all spice and bay leaves. Keep covered and boil slowly for an 1 or 2 ½ hours
Strain off the broth and free the meat from the bone and skin. When cool run the meat through a chopper. Add meat to strained broth. Place on the fire again and boil 10 minutes. Add salt and pepper to taste. Pour in forms any shape desired suit manner of serving. When cool place in refrigerator.
Surround by boiled egg, or potato salad, olive or pickled red beets