Website design By BotEap.comMost 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 the most as a kid. Christmas traditions, to start with children in mind, is always the best reason to make a good meal that they will remember and carry on for generations. Presulta is a meatloaf recipe in a way and I am sharing it with you below.
Website design By BotEap.comChristmas recipes and traditions for Germans have similar foods, so I think this recipe could be considered for them as well.
Website design By BotEap.comI usually serve smorgasbords on Christmas Eve, keeping them light for digestion and the next day. My mother in law serves a wonderful Scandinavian dinner on Christmas day. One of the things she prides herself on is “Presulta”, a meat mixture, a kind of meatloaf recipe. It is put in a wooden form and served with vinegar. Yes, that’s right, vinegar.
Website design By BotEap.comThe recipe for this meatloaf called Presulta has veal in it. Ahh me, I must confess that it bothers me a lot! I have boycotted beef forever. I just don’t like the way they raise those little calves, you know? However, I confess that on Christmas Day I do not refuse this Christmas meal that my mother-in-law puts so much effort into preparing. Can you do without the veal and replace it with regular meat? I don’t know. I think it’s worth a try and maybe one day I will.
Website design By BotEap.com“presult”
Website design By BotEap.com2 pounds of pork loin
2 pounds of beef leg
2 pounds of beef
Website design By BotEap.comSeasonings:
Website design By BotEap.com1/2 tablespoon peppercorns
3 large bay leaves
1/2 tablespoon allspice
4 teaspoons salt
Website design By BotEap.comBoil 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’s cool in liquid. Cut into one by one inch pieces. Leave some fat on the pork but not on the beef. Line the loaf pans with muslin that is large enough to completely cover the top of the meat once folded. Divide the meat and juices into the ramekins (there should be enough juice to cover the meat) cover the top with the muslin. Place a heavy weight on top to press and compact this meatloaf recipe called Presulta.
Website design By BotEap.comThis should be done several days before serving.
Website design By BotEap.comServe cold. Cut into slices and serve with a bowl of white vinegar to sprinkle on top. It’s the vinegar that makes the real difference.
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