Pawaru-Grahmata

№ 59II. nodaļa

Jēru gaļa ar skābenēm jeb stiķen-ogām

Boiled lamb with sorrel sauce, or with green gooseberries

  • Serves 4
  • about 2¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Jehru-galla ar Skahbenehm jeb Stikken-ohgahm.

Modernizētslpp. 102 · PDF 116
4 porcijas

The book gives "a lot of" sorrel and 1 bay leaf; it gives no other amounts.

Method

6 soļi
  1. Put the lamb in a pan with the water and salt, bring to the boil and skim. Add the mace and bay leaf, cover and simmer gently until tender, 1½–2 hours.
  2. For the sorrel sauce: pick over the sorrel, throw away yellow leaves and cut off the stalks. Wash it, then boil it in a little salted water for 2–3 minutes, until it collapses and turns olive green. Tip it into a colander and press out the liquid, then chop it finely.
  3. Melt the butter and flour in a small stainless-steel or enamelled pan, add the sorrel, ground mace and salt, and stir in the broth or cream. Let it boil for 2–3 minutes, until thick.
  4. Lift the lamb out of its broth, drain it well and cut it into serving pieces. Lay it in a warm dish and spoon the sorrel over.
  5. For the gooseberry sauce instead: top and tail the gooseberries and wash them. Simmer them, covered, with the sugar, butter and water for 5–8 minutes, until just soft but mostly whole. Pour them over the drained lamb.
  6. Spit-roasted version: the book says some cooks lard a leg of lamb and roast it on a spit, then put the gooseberries in the dish and the roast on top. Lard and roast the lamb as in 02-048, steps 4–7, without the marinade.

Notes

What the book says vs. what we added

the method is the book's: the lamb boiled with salt, whole mace and a bay leaf; plenty of sorrel picked over, stalks removed, boiled in water, pressed out through a colander, chopped and cooked in a small pan with butter kneaded with a little flour, crushed mace, salt and some of the lamb broth or sweet cream, boiled down briefly and spooned over the drained meat. For the gooseberry version, unripe berries are cleaned, washed and cooked with sugar and a little butter. The amounts and times are ours.

Gooseberries

the book's stiķen-ogas are almost certainly gooseberries, from the German dialect word Stickelbeeren ("prickle berries"). Unripe green gooseberries were a common sharp sauce for meat and fish; frozen ones work well.

Sorrel

it contains oxalic acid, harmless in normal amounts but best avoided in quantity by anyone prone to kidney stones. Cook it in stainless steel or enamel; aluminium and bare iron turn it dark and metallic. If you can't find sorrel, use spinach with 1–2 tbsp lemon juice.

Broth

the lamb broth left over from step 1 makes a good soup.

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