Pawaru-Grahmata

№ 40II. nodaļa

To teļu galvu cept

Calf's head fritters (or calf's or lamb's foot fritters)

  • Serves 4–6
  • about 4 hours, most of it simmering
  • Melnraksts · vēl nav izmēģināts

1796To tellu galwu zept.

Modernizētslpp. 83–84 · PDF 97–98
4 porcijas

The book gives 4 eggs and 1 stops of milk for the batter, which converts to 4 eggs and 1.275 l. That is for a whole head; we use a quarter: 1 egg and 320 ml milk.

Method

6 soļi
  1. Simmer the head in salted water for 2½–3 hours until very tender (calf's feet 3 hours, lamb's trotters 2½–3 hours). Take the meat and skin off the head in neat pieces; split feet or trotters lengthwise.
  2. Lay the pieces on a dry cloth to dry; the book warns they must not be wet, or the batter won't stick and the fat will spit.
  3. Whisk the egg and milk, then whisk in flour until you have a thick batter that coats a spoon. Season with salt and rest it for 15 minutes.
  4. Heat the clarified butter to 170–175 °C (deep, as in the book) and fry the pieces, dipped in batter, a few at a time for 3–4 minutes, until golden. Or, to save butter, fry them in a little butter in a frying pan like pancakes, 3–4 minutes a side.
  5. Drain on kitchen paper. Fry the parsley leaves in the butter for 20–30 seconds, until crisp, and scatter them over.
  6. Serve hot; the book says it tastes better hot than cold.

Notes

What the book says vs. what we added

the book boils the dehaired head in salted water, cuts neat pieces, dries them on a cloth, dips them in a thick batter of 4 eggs, 1 stops of milk, flour and a little salt, and either deep-fries them in melted butter or, to save butter, fries them like pancakes in a pan. Calf's or lamb's feet, boiled soft and split, are done the same way. Fried parsley is the garnish. The scaling, times and temperatures are ours.

Feet

the book splits the feet but doesn't bone them, so warn diners about the small bones, or take the bones out while the feet are warm (our suggestion).

The batter is generous in the book (1.275 l of milk to 4 eggs) because it is for a whole head and feet; the ratio of egg to milk is kept here.

Sourcing

see 02-039 on getting a calf's head. Lamb's trotters are cheap at halal and Middle Eastern butchers.

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