Pawaru-Grahmata

№ 36II. nodaļa

Pastēte no vienas teļu ciskas

Leg of veal baked in pastry

  • Serves 6
  • about 2½ hours, plus 24 hours marinating
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no weenas tellu-ziskas.

Modernizētslpp. 79–80 · PDF 93–94
6 porcijas

The book gives no quantities, only 24 hours in vinegar; the amounts below are ours.

Method

8 soļi
  1. Roll the fat strips in the spice mixture. With a larding needle, thread them through the veal along the grain, 2–3 cm apart. Without a needle, cut deep slits with a thin knife and push the strips in.
  2. Put the veal in a non-metal dish with the marinade ingredients, cover and refrigerate for 24 hours, turning it once or twice.
  3. Lift the meat out, rinse off the spices in the marinade, as the book says, and pat it dry.
  4. Make the pastry: bring the water and lard to the boil, pour onto the flour and salt and stir to a dough. Knead briefly. While it is still warm, roll out two thirds of it about 7 mm thick.
  5. Heat the oven to 200 °C. Set the meat on the pastry, fold the pastry up around it, cover with a lid rolled from the rest and pinch the edges firmly together. Decorate with pastry trimmings, brush with egg and cut a hole in the top for steam (our addition).
  6. Bake on baking paper for 20 minutes, then turn the oven down to 170 °C and bake for 1–1¼ hours more, until the centre of the meat reads at least 65 °C. Cover the pastry with foil if it browns too fast.
  7. To serve hot: cut round the lid, lift it, pour in the hot stock, put the lid back and serve.
  8. To serve cold: lift the lid, pour in the wine and return the pie to the oven for 10 minutes. Let it cool, then take off the fat and the pieces of larding fat from the top. Chill it within 2 hours and keep it in the fridge for up to 3 days.

Notes

What the book says vs. what we added

the book has you bone and skin a piece of leg of veal, lard it with bacon rolled in pepper, ginger and cloves, lay it in vinegar with basil, onion and salt for 24 hours, rinse off the spices, enclose it in a stiff pastry with a pastry lid, decorate and glaze it with egg and bake it on paper. Served hot, strong white broth is poured in; served cold, wine is added, the pie goes back into the oven briefly, and the fat and bacon are taken off the top. The pastry recipe, amounts, dilution, temperatures and times are ours.

Vinegar

24 hours in neat modern vinegar would make the meat very sharp and pickled at the edges, so we dilute it by half.

Pastry

the book only says "a stiff pastry dough"; hot-water crust is the closest modern equivalent and holds its shape around a large piece of meat.

Fat

larding keeps lean veal moist during the long bake; much of it melts out, which is why the book takes it off the cold pie.

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