Pawaru-Grahmata

№ 30II. nodaļa

Brūns ragū no teļu gaļas

Brown veal ragout with pickled cucumbers or beetroot

  • Serves 4–6
  • about 2½ hours, or 1 hour from leftover roast
  • Melnraksts · vēl nav izmēģināts

1796Bruhns Ragout no tellu-gallas.

Modernizētslpp. 73–74 · PDF 87–88
4 porcijas

The book gives 2 anchovies and no other quantities; the amounts below are ours.

Method

5 soļi
  1. Roast the veal (skip this with leftovers): rub it with salt and roast at 190 °C, a boned leg for 1–1¼ hours and a breast on the bone for about 1½ hours, until cooked through. Rest it for 15 minutes, then cut it into serving pieces (a breast between the ribs). Keep the fat from the tin.
  2. Put 40 g of the dripping in a saucepan with the flour and onion and stir over medium heat for 5–7 minutes, until nut-brown.
  3. Whisk in the broth a little at a time, to make plenty of sauce, and bring to the boil.
  4. Add the veal, anchovies, ginger, bay leaves, parsley and a little salt. Simmer gently, partly covered, for 20–30 minutes, until the sauce tastes good.
  5. Take out the onion, bay leaves and parsley. Add the cucumbers or beetroot and heat through for 3–5 minutes. Serve hot.

Notes

What the book says vs. what we added

the book roasts a breast or a piece of leg of veal on the spit, browns the dripping with a little wheat flour and a whole onion with a cut in it, adds enough broth or water for plenty of sauce, then simmers the roast meat in it with 2 chopped anchovies, ginger, bay leaves and parsley until the sauce tastes good. Salted cucumbers or beetroot go in before serving, and the onion and herbs come out. The oven, the times and cutting the meat into pieces are ours.

Leftovers

the book says leftover roast veal or mutton can be done up the same way. That's the easiest way to make it today; start at step 2, using butter if you have no dripping.

Pickles

sālītas gurķes are cucumbers fermented in salt brine, not sweet vinegar pickles. For the beetroot, plain cooked or vinegar-pickled both fit.

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