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Meat Dish Stockholm

4 servings

Ingredients

• 4 Stück Veal medallions
• 4 Stück Pork cutlet
• 4 Scheiben Veal kidney
• 0 Salt
• 0 Pepper
• 0 Fat
• 0 Onion rings, blanched
• 0 Potatoes, raw in slices
• 1 Stück Bay leaf
• 0 Peppercorns
• 0 Spice berries
• 0 Parsley, chopped

Instructions

1. Salt and pepper four small thick veal medallions, pork schnitzel, and ½ cm thick slices of veal kidney, brown them in hot fat, and remove.
2. Layer them in a suitable dish alternately with blanched onion rings and raw potato slices; the latter should form the top layer.
3. Add a linen sachet with bay leaf, peppercorns, and spice berries.
4. Prepare a sauce from the meat fat, cover the whole mixture with it just barely, and braise covered for 30 to 40 minutes.
5. Season to taste and sprinkle chopped parsley on top.

Based on a cookbook by Hans Hofer (1964), adapted with AI.