Pawaru-Grahmata

№ 62II. nodaļa

Teļu gaļa ar austerēm

Veal braised with oysters

  • Serves 4
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Tellu-galla ar Austerehm.

Modernizētslpp. 104 · PDF 118
4 porcijas

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

Method

5 soļi
  1. Trim off any skin, membrane and fat. Beat the slices with a meat mallet or rolling pin to about 5 mm.
  2. Mix the pepper, mace and salt and sprinkle it over the meat.
  3. Choose a wide, shallow pan or flameproof dish with a tight lid, about 24 cm across. Scatter the butter over the bottom. Lay the veal in overlapping layers with the oysters tucked between. Strain the oyster juice through a fine sieve or a coffee filter to remove grit and pour it over.
  4. Cover and cook over very low heat, so it barely bubbles, for 30–40 minutes, turning the meat over once or twice, until tender. Or cook it, covered, in the oven at 160 °C for about 40 minutes.
  5. If the juice is still thin, sprinkle in 1–2 tbsp breadcrumbs and simmer uncovered for 2–3 minutes, until it thickens. Taste for salt and add a squeeze of lemon if you like.

Notes

What the book says vs. what we added

the book layers thin, beaten slices of veal leg in a tin dish with butter underneath and oysters between, seasons with salt, pepper and mace, and stews it slowly over coals, covered, turning now and then; grated bread thickens the juice and some cooks add lemon juice. Straining the oyster juice, the amounts and the times are ours.

Oysters

the book cooks them with the meat the whole time. They flavour the juice but turn firm. If you want some plump ones, keep half back and add them for the last 3–4 minutes.

Safety

buy live oysters from a reputable fishmonger and discard any that stay open when tapped. Raw oysters can carry norovirus; here they are cooked through.

Spices

we read the book's dārgās zāles, "the precious herbs", as the pepper and mace it has just named, not as a further spice.

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