№ 61II. nodaļa
Teļu gaļa ar stiķen-ogām
Breast of veal with gooseberries
- Serves 4–6
- about 2½ hours, plus 1 hour soaking
- Melnraksts · vēl nav izmēģināts
1796Tellu-galla ar Stikken-ohgahm.
The book gives no quantities; the amounts below are ours.
Method
5 soļi- Soak the veal in cold water for 1 hour, changing the water once. This draws out the blood, as the book asks.
- Put the veal in a large pot, cover with about 2.5 l cold water and add the salt. Bring slowly to the boil and skim off the foam. Add the mace and bay leaf, partly cover and simmer gently for 1½–2 hours, until a knife slides in easily and the bones come away.
- Meanwhile top and tail the gooseberries and rinse them. Put them in a saucepan with the sugar, butter and water and cook gently for 5–8 minutes, until soft but mostly whole and the juice is syrupy. Taste: they should be sharp and sweet at once. Add a little more sugar if they are very sour.
- Lift out the veal, pull out the bones and gristle, and cut the meat into serving pieces of about 5 cm.
- Put the pieces in a wide pan with the gooseberries and 100 ml of the cooking broth (our addition) and simmer together for 5 minutes. Serve in a warm dish.
Notes
What the book says vs. what we added
the book says only to soak the breast, boil it like other veal, cut it up and heat it again with gooseberries made as in the recipe before. We take the boiling and the berries from 02-059: salted water with mace and a bay leaf, and slightly unripe gooseberries cooked with sugar and a little butter. The amounts, times and the splash of broth are ours.
Gooseberries
stiķen-ogas are almost certainly gooseberries (German Stachelbeeren). Frozen gooseberries work out of season. 02-059 offers sorrel as the other choice.
The broth
the book doesn't say what to do with it. Use it as soup or stock.
Lamb or pigeons
the book says breast of lamb or young pigeons can be made the same way. Lamb breast needs about 1½ hours; squab or young pigeons 40–60 minutes, until tender.
Oriģināls1796
Kad weena tellu-kruhts ismehrzeta, winna kà zitta tellu-galla jawahra. Tahs tapatt jasataisa, kà jau parahdihts , un kad ta kruhts gattawa, to sagreesch , un wehl weenreis' uswahra ar tahm , tad to warr us galdu nest. Jehru-kruhti, jaunus balloschus tapatt warr sataisiht.
Mūsdienu rakstībā2026
Kad viena teļu krūts izmērcēta, viņa kā cita teļu gaļa jāvāra. Tās tāpat jāsataisa, kā jau parādīts , un kad tā krūts gatava, to sagriež un vēl vienreiz uzvāra tām ogām, tad to var uz galdu nest. Jēru krūti jaunus baložus tāpat var sataisīt.
Sastāvdaļas4
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| teļa krūtiņa | tellu-kruhts | breast of veal | |
| ērkšķogas (stiķen-ogas)sataisa kā 02-059: negatavas, ar cukuru un sviestu | Stikken-ohgas | gooseberries | |
| jēra krūtiņacits variants | Jehru-kruhts | breast of lamb | |
| jauni baložicits variants | jauni balloschi | young pigeons |
Paņēmieni
- mērcēt
- vārīt
- sautēt
Birkas
- teļa gaļa
- ogas
Piezīmes
- kā jau papriekš parādīts tape: atsauce uz 02-059 (Jēru gaļa ar skābenēm jeb stiķen-ogām). Tur stiķen-ogas (droši vien ērkšķogas, vāc. Stachelbeeren) ņem vēl ne pavisam gatavas, notīra, nomazgā un izvāra ar cukuru un drusciņ sviesta.
- kā cita teļu gaļa jāvāra: ar ūdeni un sāli; 02-059 gaļu vāra ar sāli, ūdeni, veselām muskatu puķēm un lorbēru lapu.
- weenreis' oriģinālā ar apostrofu. tape: veca pagātnes forma (= tapa).
- balloschus: baložus.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt