Most of the 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 is what I remember most as a child. Christmas traditions, to start with children in mind, is 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 am sharing it with you below.
Christmas recipes and traditions for Germans have similar foods, so I think this recipe could be considered for them as well.
I 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 that 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.
The recipe for this meatloaf called Presulta has veal. 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 reject this Christmas meal that my mother-in-law works so hard to prepare. Can it be made without the veal and replace it with regular meat? I don’t know. I think it’s worth trying and maybe one day I will.
2 pounds of pork loin
2 pounds of veal leg
2 pounds of veal
1/2 tablespoon peppercorns
3 large bay leaves
1/2 tablespoon allspice
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’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 meat and juices into pans (there should be enough juices to cover meat) cover top with 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. Cut into slices and serve with a bowl of white vinegar to sprinkle on top. It’s the vinegar that makes the real difference.