Pawaru-Grahmata

№ 12II. nodaļa

Vēršu mēle ar ābolu sulas

Ox tongue with apple and red wine sauce

  • Serves 6
  • about 4 hours, mostly simmering
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu-mehle ar ahbolu-sullas.

Modernizētslpp. 55–56 · PDF 69–70
6 porcijas

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

Method

5 soļi
  1. Cook and peel the tongue as in 02-010, steps 1–3. Split it in half lengthwise and keep it warm in a little of the broth.
  2. Peel and core the apples (the coring is our addition) and cut them into medium pieces. Put them in a saucepan with the water, cover and cook gently for 10–15 minutes until soft.
  3. Press them through a colander or coarse sieve into a clean saucepan.
  4. Add the wine, lemon, cinnamon and sugar and simmer for 10 minutes, stirring, until the sauce is thick enough to coat a spoon. If it's too thin, add more cooked apple rather than flour; the book thickens it with apples alone.
  5. Lay the tongue halves on a warm dish and pour the sauce over them.

Notes

What the book says vs. what we added

the sauce of peeled sour apples cooked soft with a little water, pressed through a colander, then boiled with red wine, lengthwise-cut lemon pieces and cinnamon with sugar, kept thick with apples, and poured over the peeled tongue cut through lengthwise, is the book's. The amounts are ours. The book doesn't say how to cook the tongue; we follow 02-010.

Sweetness

with sour apples, red wine and lemon the sauce should stay tart. Add the sugar gradually.

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