Pawaru-Grahmata

№ 10II. nodaļa

Vēršu mēle

Ox tongue with raisin and almond sauce

  • Serves 6
  • about 4 hours
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu-mehle.

Modernizētslpp. 54 · PDF 68
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Scrub the tongue under cold water. Put it in a large pot, cover with about 3 l cold water and bring slowly to the boil. Skim well, then add the salt, allspice and ginger.
  2. Simmer gently, partly covered, for 3–3½ hours, until the tip is tender when pierced and the skin has started to blister.
  3. Lift the tongue out, dip it briefly in cold water and peel off the skin while it's still warm. Trim the fat and gristle from the root end. Keep it warm in a little of the broth.
  4. Strain the broth. If you like, simmer the barley in 1 l of it for about 40 minutes and serve it as a soup alongside.
  5. For the sauce, simmer the raisins and currants in water for 5 minutes and drain. Melt the butter in a saucepan, stir in the flour and cook over medium heat, stirring all the time, for 6–8 minutes until deep brown but not burnt.
  6. Whisk in the 400 ml broth, then the wine. Add the lemon zest and pieces, the raisins and currants, the almonds and sugar and simmer for 10 minutes, until the sauce coats a spoon.
  7. Slice the tongue and pour the sauce over it.

Notes

What the book says vs. what we added

the tongue boiled with salt, allspice and whole ginger, peeled, and served with a sauce of deeply browned butter and flour with lemon peel and pieces, a little wine, boiled raisins and currants, cut almonds and a piece of sugar, is the book's, as is the barley cooked in the broth. The amounts, the times and the broth in the sauce are ours: with only a little wine, the browned flour would be a paste rather than a sauce.

Sugar

the book's "piece of sugar" was broken off a sugar loaf; we use 15 g. The sauce should be gently sweet and sour, much like the Polish szary sos (grey sauce) still served with tongue and carp.

Ginger

18th-century ginger was dried root. Fresh ginger is fine.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt