Pawaru-Grahmata

№ 11II. nodaļa

Pildīta vēršu mēle

Stuffed ox tongue, browned under the grill

  • Serves 6
  • about 4½ hours
  • Melnraksts · vēl nav izmēģināts

1796Pildita wehrschu-mehle.

Modernizētslpp. 54–55 · PDF 68–69
6 porcijas

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

Method

7 soļi
  1. Scrub the tongue, cover it with cold water, bring to the boil and skim. Add the salt and simmer gently for 3–3½ hours, until tender. Peel it while still warm.
  2. Cut off the thick root end. Trim away the fat and gristle and chop the meat finely. Mix it with the eggs, lemon zest, mace, breadcrumbs and a pinch of salt.
  3. Heat the oven to 200 °C with the grill element on, or top heat only. Split the tongue in half lengthwise, so you have two long, flat halves, and lay them cut side up in a buttered tart tin or shallow ovenproof dish.
  4. Spread the stuffing over the cut surfaces and smooth it with a knife. Brush everything with melted butter.
  5. Bake near the top of the oven for 15–20 minutes, until the stuffing is set, golden brown and 72 °C in the centre.
  6. Meanwhile make the sauce: melt the butter, stir in the flour and cook over medium heat, stirring, for 5–8 minutes until nut-brown. Whisk in the broth and wine, add the capers, lemon pieces, mushrooms and morels and simmer for 10 minutes. Add the truffle at the end.
  7. Serve the tongue in slices with the sauce.

Notes

What the book says vs. what we added

the tongue boiled in salted water and peeled, the stuffing of the chopped root meat with eggs, lemon peel, mace and grated bread, spread on the split tongue, brushed with butter and browned in a tart pan with heat from above only, and the sauce of browned flour, wine, capers, lemon, morels, mushrooms and truffles "or whatever you like", are the book's. The amounts, the broth in the sauce, the grill and the times are ours.

Splitting

the book cuts the tongue "lengthwise down the middle in half" and spreads the stuffing on the cut side. We read this as two flat halves, both stuffed.

Safety

the stuffing contains raw egg, so make sure the centre reaches 72 °C.

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