SC - Verjuice

[LrdRas@aol.com]

In Sweden we eat "kalvdans" too, but its very seldom done now. It must
be done with the cows first milk, before the veal is put to have the
milk from the mother. The Swedish version I ate had not more blood than
the thin blood drops come from the first milk, it tasted as a bland
custard, a kind of trifle.

Ana L. Valdés 
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