Pawaru-Grahmata

№ 24II. nodaļa

Škorēts teļu ķīlis

Glazed larded leg of veal with sorrel sauce

  • Serves 6
  • about 3 hours
  • Melnraksts · vēl nav izmēģināts

1796Schkohrehts (glasirt) tellu-kihlis.(glasirt)

Modernizētslpp. 67–68 · PDF 81–82
6 porcijas

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

Method

7 soļi
  1. Lard the top of the veal: with a larding needle, sew the fat strips through the surface in neat rows, about 1 cm deep and 2 cm apart.
  2. Put the veal in a pot that just holds it, cover with cold water and bring slowly to the boil, skimming off all the foam.
  3. Add the parsley, bay leaves, onions, basil and salt. Cover and simmer gently for 1½–2 hours, until a skewer slides in easily. If there is still a lot of liquid at the end, take the lid off for the last 30 minutes.
  4. Lift out the veal. Strain the liquid through a sieve lined with muslin and set aside 300 ml for the sauce. Boil the rest in a wide pan until it has reduced to about 150 ml of thick, syrupy glaze. Watch it closely at the end so it doesn't burn.
  5. Put the veal back in a pan, larded side down, with the glaze, and cook over very low heat for 10–15 minutes, spooning the glaze over, until it shines. Turn it larded side up and brush it with the remaining glaze.
  6. For the sauce (start while the glaze reduces): melt 20 g butter, stir in the flour and cook for 4–5 minutes, until light brown. Whisk in the reserved liquid, add the onion and simmer for 10 minutes. Meanwhile, blanch the sorrel in boiling water for 1 minute, drain it in a colander and press out all the water. Chop it and stew it in 30 g butter for 2–3 minutes. Take the onion out of the sauce, stir in the sorrel and simmer for 3–4 minutes, until smooth. Season with salt.
  7. Pour the sauce into a warm dish and set the veal on it, glazed side up. Serve at once, while the glaze still shines.

Notes

What the book says vs. what we added

the book lards a piece of veal leg on the outside with fat bacon, brings it to the boil in water, skims it, then simmers it covered with parsley, bay leaves, onions, basil and salt until tender and the broth has cooked down. The broth is strained through a cloth and boiled "as thick as porridge"; the meat goes back in larded side down over a low fire until glazed, the larded side is spread with the glaze, and it is served while it still shines. The sauce is a brown roux with a little broth and a whole onion, finished with boiled, squeezed, chopped sorrel stewed in butter. The amounts and times are ours.

Sorrel turns olive green when cooked; that's normal. Its sourness is the point of the sauce, against the rich glaze. Young spinach with a squeeze of lemon is a substitute, though not the same.

*Škorēts* is the book's word for glazed; it glosses it with the German glasirt in the title.

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