Most families serve traditional food that belongs to their heritage during the holidays. I am Scandinavian so we serve Scandinavian food. Scandinavians are known for their smorgasbord and that’s what I remember most as a child. Christmas traditions, to begin with with children in mind, are always the best reason to prepare a good meal that they will remember and continue from generation to generation. Presulta is a meatloaf recipe in a way and I share it down here with you.
Christmas recipes and traditions for Germans have similar foods, so I think this recipe could be considered for them too.
I usually serve mixed mixes on Christmas Eve, keeping it light for digestion and the next day. My mother-in-law serves a wonderful Scandinavian dinner on Christmas Day. One of the things he prides himself on is “Presulta”, a meat mixture, a kind of recipe for meatloaf. It is put in the form of wood and served with vinegar. Yes, it is true, vinegar.
The recipe for this meatloaf called Presulta has veal. Ahh about me, I must confess that it bothers me a lot! I’ve boycotted veal forever. I just don’t like the way they raise those calves, you know? However, I confess that on Christmas Day I do not refuse this holiday rate that my mother-in-law tries so hard to prepare. Can it be done without the veal and replace it with regular veal? I do not know. I think it’s worth a try and maybe one day I will.
“Presulta”
2 pounds of pork
2 pounds of veal leg
2 pounds of veal
Condiments:
1/2 TBls. Peppercorns
3 large bay leaves
1/2 TBls. jaimacan pepper
4 teaspoons salt
Boil the meat in a large pot with the seasonings. The water should be enough to cover the meat. Bring to a boil and simmer for two hours or until tender. Let cool in liquid. Cut into one-by-one-inch pieces. Leave a bit of fat on the pork but not on the veal. Line the loaf pans with muslin that is large enough to completely cover the top of the meat once folded. Divide the meat and juice into the ramekins (there should be enough juice to cover the meat) and cover the tops with the muslin. Place a heavy weight on top to press and compact this meatloaf recipe called, Presulta.
This should be done several days before serving.
Serve cold. Slice and serve with a plate of white vinegar to sprinkle on top. It is the vinegar that makes the real difference.
~~ * ~~
