Pawaru-Grahmata

№ 27II. nodaļa

Vēl cita rikts

Layered beef pie with suet and bread ("klops royal")

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

1796Wehl zitta rikts. (klops royal.)

Modernizētslpp. 71 · PDF 85
6 porcijas

The book gives 3 mārciņas of meat, ½ mārciņa of suet, 24 lotiņi of grated bread soaked in 1 kortelis of milk, and 3 eggs for glazing, which converts to 1.26 kg meat, 210 g suet, 314 g bread and 320 ml milk. We use two thirds, and 1 egg for the glaze.

Method

6 soļi
  1. Cut the meat across the grain into slices about 5 mm thick and beat them hard with a meat mallet until thin.
  2. Chop the suet very finely, or grate it from frozen. Soak the breadcrumbs in the milk for 10 minutes, then mix in the suet, mace, pepper and salt to a soft paste.
  3. Butter a deep pie dish (about 24 cm across, 1.5–2 l). Lay in a layer of meat, dust it with flour, dot with butter and sprinkle with salt, pepper and onion, then spread a layer of the suet mixture over it. Repeat, ending with the suet mixture. Press it all down firmly.
  4. Heat the oven to 200 °C. Roll out the pastry to about 4 mm. Wet the rim of the dish, lay the pastry over and press it firmly onto the rim and the filling so they stick together. Cut a steam hole in the middle.
  5. Brush the pastry with the beaten egg. Bake for 20 minutes, then turn the oven down to 170 °C and bake for another 60–70 minutes, covering the pastry with foil if it browns too fast, until a thermometer pushed through the steam hole reads at least 72 °C in the centre.
  6. Leave it to rest for 10 minutes before cutting.

Notes

What the book says vs. what we added

the book cuts lean beef or veal from the leg into thin pieces, beats them hard, and mixes finely chopped suet with grated bread soaked in milk, mace, pepper and salt. The meat goes into a buttered dish in layers with a little flour, butter, pepper, salt and chopped onion, the suet mixture is spread over "so that it all lies like a dough" and pressed down, the wetted rim is covered with tart pastry pressed on so it holds to the filling, and the top is brushed with 3 beaten eggs before baking. The amounts of pastry, the oven temperatures and the times are ours.

Eggs

3 eggs is far more than a pie lid needs; one is plenty. The book may have poured the rest over the top.

Pastry

the book's tartu mīkla (tart pastry) isn't described here; a plain shortcrust is our stand-in until the pastry chapters are transcribed.

The bread

24 lotiņi (about 314 g) of bread to 1.26 kg of meat makes the suet layer soft and spreadable, like a stuffing between the slices of meat.

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