Pawaru-Grahmata

№ 55II. nodaļa

Sakapāta teļu gaļa

Minced roast veal with lemon and currants

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

1796Sakappata tellu-galla. (Haché.)

Modernizētslpp. 99–100 · PDF 113–114
4 porcijas

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

Method

5 soļi
  1. Cut all the browned outside, crust and skin off the roast. Put these trimmings in a pan with the water or broth and the whole onion (add any bones too, our addition). Simmer for 30–45 minutes, until the liquid tastes good. Strain it; you need about 400–500 ml.
  2. Meanwhile chop the rest of the meat finely with a heavy knife. A food processor works if you pulse it briefly; don't turn it into a paste.
  3. Melt the butter in a saucepan, add the chopped meat and stir over medium-low heat for 3–4 minutes. Sprinkle over the flour and stir for another minute.
  4. Add the strained liquid a little at a time, stirring, until the mixture is loose and spoonable, like a thick ragout. Add the pepper, ginger, lemon zest, salt and the currants if using. Simmer gently for 10–15 minutes, stirring now and then, until it is evenly thick and steaming hot right through.
  5. Turn it into a warm dish and arrange the eggs on top.

Notes

What the book says vs. what we added

the method is the book's: the brown parts of a veal or mutton roast boiled in water or broth with a whole onion, the rest of the meat chopped fine, stewed in butter, dusted with flour, loosened with the strained brown broth until "like the lung hash" (02-047), seasoned with pepper, salt, ginger and finely cut lemon peel, with currants if you like, simmered until even and topped with boiled eggs. Sweet cream may replace the broth. The amounts and times are ours.

Leftovers

this is a dish for the second day of a roast. The meat should have gone into the fridge within 2 hours of cooking and be used within 3–4 days. Reheat it until it steams all the way through (75 °C).

Cream version

the book says some cooks use sweet cream instead of the meat broth. Simmer the cream with the trimmings for 15 minutes on a very low heat, or skip the trimmings and add the cream straight to the meat in step 4.

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