Pawaru-Grahmata

№ 63II. nodaļa

Teļu gaļa ar sardelēm

Veal with anchovies and lemon

  • Serves 4–6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Tellu-galla ar Sardellehm.

Modernizētslpp. 104–105 · PDF 118–119
4 porcijas

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

Method

5 soļi
  1. Put the veal in a pot with the water and salt. Bring to the boil, skim off the foam, partly cover and simmer for 40–45 minutes, until half cooked.
  2. Meanwhile, if using salt-packed anchovies, soak them in cold water for 30 minutes, changing the water once. Pull each one open along the belly and lift out the backbone and fins. If using fillets in oil, drain and pat them dry. Chop the anchovies finely.
  3. Lift the veal into a smaller saucepan with 300 ml of its broth and simmer for 15 minutes.
  4. Add the chopped anchovies and simmer uncovered for 20–30 minutes more, stirring now and then so nothing catches, until the veal is tender and the liquid has cooked down to a few spoonfuls of thick, glossy sauce.
  5. Stir in the lemon pieces, warm them through for 2 minutes and taste. It will hardly need salt. Serve hot.

Notes

What the book says vs. what we added

the book boils the veal half done in salted water, finishes it in a saucepan with a little of the broth, adds soaked, boned and finely chopped anchovies, then pieces of lemon, and wants the sauce well reduced. The cut, amounts and times are ours.

Anchovies, not sardines

Sardellen in German cookbooks of the time are salted anchovies, used as a seasoning for meat, as here.

Lemon

the book says pieces of lemon, so the peel goes in too; it adds bitterness. Use peeled segments for a milder dish.

The rest of the broth makes a good soup.

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