Pawaru-Grahmata

№ 38II. nodaļa

Sakapāts teļu cepets

Veal hash from a cold roast, with crumbed slices

  • Serves 4
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Sakappahts tellu-zeppets.

Modernizētslpp. 81–82 · PDF 95–96
4 porcijas

The book gives 2 anchovies and "a ladleful or more" of the broth; the other amounts below are ours.

Method

7 soļi
  1. Cut the brown outside off the roast in thin slices. Simmer them with the onion in the stock or water for 30–40 minutes, until the liquid tastes strong. Strain it; you want about 300 ml.
  2. Cut 4 neat slices from the roast for the garnish and set aside. Chop the rest (about 500 g) finely with a knife.
  3. Melt the butter in a saucepan, add the chopped veal and the anchovies and stir over low heat for 5 minutes. Sprinkle over the flour and stir it in.
  4. Add a ladleful (about 150 ml) of the strong broth, or more, until the hash is moist. Season with pepper, salt, lemon zest and juice. Simmer for 5 minutes, stirring, until it is piping hot (at least 75 °C).
  5. If using the yolks, beat them with a spoonful of the hot sauce and stir them in off the heat. Don't let it boil again.
  6. Meanwhile, heat the grill or the oven to 220 °C. Dip the 4 slices in the melted butter, then in the seasoned crumbs. Put them on a rack over baking paper and grill or bake for 8–10 minutes, turning once, until golden and hot through.
  7. Pile the hash in the middle of a warm dish and lay the crumbed slices around it.

Notes

What the book says vs. what we added

the book cuts the brown crust off a cold roast of veal and boils it with an onion in broth or water until the liquid is strong, then strains it; the rest of the roast is chopped fine, stewed in butter with 2 anchovies, dusted with flour and moistened with a ladleful or more of the strong broth, seasoned with pepper, salt, lemon peel and a little juice, and finished with eggs for those who like them. Some cooks also dip slices of the roast in melted butter, coat them in breadcrumbs with salt, pepper and parsley and grill them on paper on a gridiron to set around the hash. The amounts, times and temperatures are ours.

Leftovers

use roast veal that has been kept in the fridge and is no more than 3 days old, and reheat it thoroughly.

"A little of the juice"

the book's drusciņ no tā sula comes straight after the lemon peel, so we read it as lemon juice.

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