Pawaru-Grahmata

№ 34II. nodaļa

Tās teļu un aunu krūtis citādi sataisītas

Marinated breast of veal and lamb, fried in crumbs

  • Serves 6
  • about 3 hours, plus 1 hour marinating
  • Melnraksts · vēl nav izmēģināts

1796Tahs tellu- un aunu-kruhtis zittadi sataisitas.(Marinirte Kalbs- und Lamsbrust)

Modernizētslpp. 77–78 · PDF 91–92
6 porcijas

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

Method

9 soļi
  1. Cut the rib bones off both breasts (or ask the butcher). Leave the veal breast whole or cut it in two; chop the lamb breast into pieces about 4–5 cm.
  2. Put the meat in a pan with the water and wine, add the lemon, salt, sage, bay and parsley, bring to a simmer and skim. Cover and simmer gently until tender: about 1¼ hours for the lamb, 1½–2 hours for the veal. Take the lamb out first.
  3. Drain the meat, let it cool a little and put it in a bowl.
  4. Boil the vinegar and water with the thyme, onion, cloves, peppercorns and parsley stalks for 5 minutes and pour it, boiling, over the meat. Leave for 1 hour.
  5. Lift the meat out and pat it very dry with a clean cloth or kitchen paper.
  6. Dip each piece in beaten egg, then roll it in the crumb and flour mixture.
  7. Heat the clarified butter about 1 cm deep in a wide frying pan to 170 °C. Fry the pieces in batches, turning, for 4–6 minutes, until golden brown and hot right through. Drain on kitchen paper and keep warm.
  8. Fry the parsley in the same butter for 20–30 seconds, until crisp and bright green; stand back, as it spits. Drain.
  9. Set the veal in the middle of a warm dish (slice it if you like), arrange the lamb pieces around it and scatter the fried parsley over everything.

Notes

What the book says vs. what we added

the book has you cut the rib bones off, keep the veal breast whole and chop the lamb, simmer both in water with a little wine, lemon, salt, sage, bay and parsley, drain and cool, pour boiling vinegar with thyme, onion, cloves, peppercorns and parsley over and leave for an hour, dry the meat, dip it in egg, coat it in half breadcrumbs and half flour and fry it in clarified butter, then fry parsley in the same butter as a garnish. The amounts, times and frying temperature are ours.

Vinegar

the book uses neat vinegar. Strong modern wine vinegar for a whole hour makes the meat very sour, so we dilute it by half. Use it neat if you like a sharp taste.

The book's German subtitle calls the dish marinated breast of veal and lamb.

The meat is already cooked before frying, so frying only crisps the coating and heats it through.

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