Pawaru-Grahmata

№ 8II. nodaļa

Rullīšus no vēršu gaļas

Beef roulades with anchovy and bacon

  • Serves 6
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Rullischus (Ruletten) no wehrschu gallas.(Ruletten)

Modernizētslpp. 52–53 · PDF 66–67
6 porcijas

The book gives 4 mārciņas of boneless beef and one spoon of flour, which converts to about 1.7 kg of beef and 1 tbsp of flour. We've used about 60% of the beef.

Method

7 soļi
  1. Soak the anchovies in cold water for 10 minutes, pat dry and chop.
  2. Beat each slice of beef to about 5 mm thick.
  3. Spread one side of each slice with anchovy, onion, pepper and mace, and add just a pinch of salt, as the anchovies are salty. Lay a stick of fat across one short end and roll the slice up tightly around it. Tie with string.
  4. Melt the butter in a wide, heavy casserole. Add the rolls and bay leaves, cover, and brown over medium heat for 10–15 minutes, turning the rolls often so they brown evenly. Lift them out.
  5. Stir the flour into the fat and cook for 2–3 minutes until it browns. Whisk in the broth a little at a time, add salt to taste and bring to the boil.
  6. Return the rolls with the lemon, cover and simmer very gently for 1½–2 hours, turning them halfway, until a fork slides in easily.
  7. Snip off the string and serve the rolls in their sauce.

Notes

What the book says vs. what we added

the thin beaten slices spread with soaked anchovies, onion, pepper, mace and salt, the finger-sized strip of bacon fat, the rolling and tying, the browning in butter with bay leaves, the sauce of flour and broth and the final simmer with lemon until very tender are all the book's. The weights, times and broth amount are ours.

String

the book takes the string off before the rolls go back into the sauce. If yours start to unroll, leave it on until serving.

Filling

the book says the forcemeat in 02-009 can also be used to fill these rolls.

Context

this is an early form of German Rinderrouladen, with anchovy in place of the later mustard and gherkin.

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