Pawaru-Grahmata

№ 57II. nodaļa

Ragū no aunu mēlēm

Ragout of lamb's tongues with capers and lemon

  • Serves 4
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Ragout no aunu-mehlehm.

Modernizētslpp. 100–101 · PDF 114–115
4 porcijas

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

Method

6 soļi
  1. Put the tongues in a pan, cover with water, add the salt and bring to the boil. Skim, then simmer gently, partly covered, until tender: 1¼–1½ hours for lamb's tongues, 2–2½ hours for sheep's tongues.
  2. While they are still warm, peel off the skin and trim the root end of gristle, small bones and fat. Leave to cool for 10 minutes.
  3. Cut each tongue in half lengthwise and dust the halves with flour.
  4. Fry the bacon in a frying pan over medium heat until the fat runs and the bacon is crisp. Lift out the bacon and fry the tongue halves in the fat until golden-brown, 2–3 minutes a side. Set aside.
  5. In a saucepan, melt the butter, stir in the 2 tbsp flour and cook over medium-low heat, stirring all the time, for 5–8 minutes, until nut-brown. Add the onion, pepper and nutmeg and stir for 2 minutes. Whisk in the broth a little at a time and simmer for 15 minutes.
  6. Add the lemon pieces, capers and tongues, and the crisp bacon if you like (our option). Simmer gently for 5–10 minutes more. Taste for salt (the capers and bacon are salty) and serve.

Notes

What the book says vs. what we added

the method is the book's: the tongues boiled, skinned, trimmed and cooled, cut lengthwise in half, floured and fried golden-brown with bacon; a brown roux of flour and butter with finely cut onion, crushed pepper and grated nutmeg, thinned with broth and simmered; then lemon pieces, capers and the tongues added and simmered together a little longer. The amounts, times and salting the water are ours.

Bacon

the book fries the tongues "with bacon" and doesn't say whether the bacon goes into the ragout. Adding it back is our choice.

Lemon

keep the final simmer short. Lemon pieces cooked for long make the sauce bitter.

Sourcing

lamb's tongues are sold at halal, Turkish and Middle Eastern butchers, often frozen in packs. Calf's or pork tongues work too (allow 1 calf's or 2 pork tongues for 4, simmered for 2–2½ hours). See also 02-046, another sheep's tongue dish.

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