Pawaru-Grahmata

№ 65II. nodaļa

Auksts teļu ķīlis

Cold leg of veal in its own jelly

  • Serves 6–8
  • marinate overnight, about 3½ hours' cooking, then chill overnight
  • Melnraksts · vēl nav izmēģināts

1796Auksts tellu-kihlis.

Modernizētslpp. 106–107 · PDF 120–121
6 porcijas

The book gives no quantities; the amounts below are ours. A whole leg of veal weighs 5–8 kg; we use a 1.5 kg joint.

Method

8 soļi
  1. The evening before, put the veal in a snug non-metallic dish, pour the wine (or the vinegar and water) over, cover and refrigerate overnight, turning it once.
  2. Next morning, put the calf's feet in a pan of cold water, bring to the boil for 5 minutes, then drain and rinse them (our addition; it gives a clearer jelly).
  3. Take the veal out of the marinade and cut off any skin and outer membrane. Roll the fat strips in the pepper and salt. Push them into the meat along the grain with a larding needle, or make deep slits with a thin knife and push the strips in with the handle of a wooden spoon. Tie the joint into an even shape with string.
  4. Put the veal and feet in a large pot with the bay leaves, mace, peppercorns, cloves, salt and enough cold water to cover. Bring slowly to the boil, skim off the foam, cover and simmer very gently for 1 hour.
  5. Add the wine and lemon and simmer, covered, for another 45–60 minutes, until the veal is tender and a skewer slides in easily.
  6. Lift the veal into a dish, let it cool, then cover and refrigerate. Test the broth: spoon a little onto a cold plate and put it in the fridge for 10 minutes. If it doesn't set, keep simmering the feet in the uncovered pot for 1–2 hours more, until it does; by then you should have about 1–1.2 l.
  7. Lift out the feet. Strain the broth through a sieve lined with a damp clean cloth or muslin into a china or glass bowl. Cool, then chill overnight until set.
  8. To serve, scrape all the fat off the jelly, then wipe the surface with a cloth dipped in hot water. Remove the string from the veal, slice it or leave it whole, and lay it on a platter. Cut out neat spoonfuls of jelly and arrange them on and around the meat.

Notes

What the book says vs. what we added

the method is the book's: marinate overnight in wine vinegar or, better, sour wine; skin; lard with coarse bacon rolled in pepper and salt; boil with calf's feet, bay, mace, white pepper, cloves and salt until half done; add wine and lemon and finish; test whether the broth sets and boil it longer with the feet if not; strain through a napkin; take off the fat and cut the jelly with a silver spoon. Blanching the feet, the joint, amounts and times are ours.

Jelly without calf's feet

pig's trotters set just as well. As a last resort (not in the book), dissolve 10 g leaf gelatine (5–6 sheets) in each 500 ml of hot strained broth.

Safety

cool the meat and broth quickly and refrigerate within 2 hours. Keep at 5 °C or below and eat within 3 days.

The calf's feet can be boned and fried as in 02-070.

Silver spoon

the book asks for one, perhaps because it doesn't discolour or taint the jelly. Any spoon works.

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