Sult Recipes

Steps:

• Mix flour and salt together in a bowl. Slowly mix water, a few tablespoons at a time, into flour mixture until dough is smooth and easy to handle. Knead dough for 10 minutes and let rest for 20 minutes.
• Preheat oven to 250 degrees F (120 degrees C).
• Form dough into desired shapes and arrange on a baking sheet.
• Bake in the preheated oven until dry and hard, about 2 hours. Allow to cool completely.

Steps:

• Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

Steps:

• Wash pigs feet (hocks) and put into pot of war to boil. Boil until foam appears. skim foam
• Put another pot to boil. Take pigs feet out of first pot, rinse and put into second pot
• To second pot add ingredients: bay leaves, carrots, allspice, pepper corns, salt.
• Meanwhile trim the veal and pork. Cut into small pieces. Add this to the pigs feet already boiling in the pot. Let pot simmer guilty while skimming any foam from the pot
• Boil until meat separates from the bones (approx. 3 - 4 hours)
• Pour everything through a sieve; save the liquid. Wait for meat to cool. Pick through stuff throwing out everything except the mat and carrots
• Cut the meat into small strips. Put all the meat and carrots into the bottom of a large bowl, then pour the liquid over the meat and place in the refrigerator.
• Once the bowl has jellied, there will be a coating of fat on top. Scrape off the top.
• Reheat the suit, and pour into smaller bowls and put back into the fridge.
• When serving turn upside down and serve with white vinegar. and boiled new potatoes

Steps:

• 1. In a heavy 4-6 quart casserole combine the veal, pigs knuckles, onion, carrot and water and bring to a boil over high heat, meanwhile skimming the foam and scum from the surface as they rise to the top. 2. Then add the whole peppercorns and bay leaves, reduce the heat to low and simmer partially covered for about 3 hours, or until the veal is tender enough to be easily pierced with a fork. 3. With a slotted spatula transfer the veal, pigs knuckle and carrot to a plate. Strain te stock through a fine sieve set over a bowl and let it rest about 10 minutes. Then skim off and discard the furface fat. Pour the stock into a small pan and boil briskly uncovred until it has cooked down to 4 cups. 4. When the veal and pigs knuckle are cool enough handle, trim off the fat with a small knife and cut the meat away from the bones. Discard the bones and cut the meat into 1/4 inch wide shreds. Slice the carrot into 1/8 inch thick slices. 5. Arrange the carrot slices in concentric circles in the bottom of a 2 quart charlotte or similar mol at least 3 inches deep. A teaspoon at a time, sprinkle the carrots evenly with the stock and continue adding the stock by tsps until the carrots are half submerged but on floating in the liquid. 6. Carefully place the mold in the refrigerator without dislodging the design and chill for at least 1 hour, or until the stock has firmly jellied. 7. By this time the remaining stock should be cool. Stir in the meat, salt and garlic and taste for seasoning. Then pour the entire mixture into the shilled mold. Refrigerate for at least 4 hours or until the stock if firm. 8. To unmold run a knife around the outside edges of the jelled veal. Dip the bottom of the mold briefly in hot water, then invert a flat serving dish on top. 9. Holding mold and plate firmly together, turn them over. The jellied veal should slide out easily. Traditionally sult is served as a first course or on the appetizer table.