Pawaru-Grahmata

№ 32II. nodaļa

Cits ragū, no teļu jeb aunu gaļas uz šķiņķi

Veal or lamb ragout with bacon and egg white

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

1796Zits Ragout, no tellu jeb aunu-gallas us Schkinki.

Variants receptei № 31 Brūns ragū no teļu krūtīm ar morēm

Modernizētslpp. 75–76 · PDF 89–90
6 porcijas

The book gives a handful (sauja) of chopped bacon and refers to 02-031 for the sauce; the other amounts below are ours.

Method

5 soļi
  1. Heat the oven to 200 °C. Rub the meat with salt and butter and roast it for 40 minutes, until well browned outside. It won't be cooked through yet.
  2. Meanwhile make the sauce: melt the butter in a casserole that will hold the meat, soften the onion in it, stir in the flour and cook until nut-brown, 3–5 minutes. Whisk in the boiling water a little at a time, then add the ginger, anchovies and a little salt.
  3. Put the roast meat into the sauce with any juices from the tin. Cover and simmer gently for 1–1¼ hours, turning it once, until tender.
  4. Fry the bacon in a dry pan for 2–3 minutes and drain off the fat (our addition). About 5 minutes before serving, stir the bacon and egg white into the sauce. Don't let them cook longer, or they lose their colour.
  5. Lift out the meat, remove the string and slice it onto a warm dish. Take out the onion. Stir the sauce hard so no fat floats on top (or skim it), spoon the bacon and egg white over the meat and pour the sauce around.

Notes

A variant of 02-031

the same brown sauce, without carrots, but here the meat is roasted first and then simmered in it, and finished with bacon and egg white.

What the book says vs. what we added

the roasting, simmering in the sauce, a handful of finely cut bacon and hard-boiled egg white cut the same way, cooked only briefly, then scattered over the meat, and the warning to stir the fat into the sauce are the book's. The cut of meat, the times and frying the bacon first are ours; frying it also helps with the book's worry about fat on the sauce.

The title

uz šķiņķi means "on ham" or "in the ham way". The recipe itself never mentions ham. It may mean meat from the leg (German Schinken once also meant a haunch), or a roast made like a ham.

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