№ 66II. nodaļa
Izceptas teļu aknis
Baked calf's liver pudding with currants
- Serves 4–6
- about 1½ hours, plus overnight soaking
- Melnraksts · vēl nav izmēģināts
1796Iszepptas tellu-aknis.
The book gives ½ stops of milk, 7 or 8 eggs, 4 handfuls of breadcrumbs and ¼ mārciņa of currants, which converts to about 640 ml, 7–8 eggs, 120–160 g and 105 g. It gives no amount of liver. We've used half, with 500 g of liver.
Method
7 soļi- The night before, cover the liver with cold water and refrigerate it.
- Drain the liver and pat it dry. Pull off the thin outer membrane. Cut the liver into thick slices and scrape the soft flesh away from the veins and tubes with the edge of a knife or a spoon; throw the veins away. Quicker: cut out the larger veins, purée the liver in a food processor and press it through a sieve.
- Heat the oven to 175 °C. Butter a 1.5 l baking dish.
- Whisk the milk, eggs, breadcrumbs, mace and salt together and leave for 5 minutes for the crumbs to soften. Stir in the liver and currants.
- Pour into the dish and dot the top with the butter.
- Bake for 50–60 minutes, until set in the middle and lightly browned. A knife pushed into the centre should come out clean, and the centre should reach 75 °C.
- Rest for 10 minutes and serve warm, cut into squares.
Notes
What the book says vs. what we added
the book soaks the liver overnight, skins it, scrapes the flesh off the veins, mixes it with milk, eggs, breadcrumbs, mace and washed currants and bakes it in a buttered pan with butter on top. The amount of liver, the salt, the sieve shortcut, the oven temperature and the time are ours.
Liver
calf's liver is the mildest. Pig's liver is stronger but traditional in Baltic liver bakes.
Similar dishes
the Finnish maksalaatikko, baked liver with rice, raisins and syrup, is a close cousin. Melted butter or lingonberry jam is good with it (our suggestion).
Oriģināls1796
Tahm nakti jagull uhdenî, ka tahs assinis iswelkahs, tad ta nowilkta, un ta -galla ar nasi no tahm nokassi, ka tee nahk ; tad nemm puss , 7 8 , 4 saujus Rihmaisi, druszin sagruhstas , ¼ nomasgatas ; to samaisi ar tahm nokassitahm , issmehre pannu ar sweestu, eeleij samaisitu, usleez kahdus sweesta, un iszepp to krahsnî.
Mūsdienu rakstībā2026
Tām nakti jāguļ ūdenī, ka tās asinis izvelkas, tad tā āda novilkta, un tā gaļa nazi no tām nokasi, ka tie nāk ; tad ņem pusstopu , 7 8 , 4 saujus , drusciņ sagrūstas , ¼ nomazgātas ; to samaisi tām nokasītām , izsmērē pannu sviestu, ielej samaisītu, uzliec kādus sviesta un izcep to krāsnī.
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| teļa aknas | tellu-aknis | calf's liver | |
| piens | peens | milk | puss Stohps |
| olas | pauti | eggs | 7 jeb 8 |
| rīvmaize | Rihmaise | breadcrumbs | 4 saujas |
| muskatziedi (macis) | Muskatu-pukkes | mace | |
| korintes | Korintes | dried currants | ¼ mārc. |
| sviests | sweests | butter |
Paņēmieni
- mērcēt
- kasīt
- cept krāsnī
Birkas
- subprodukti
- aknas
- sacepums
Piezīmes
- Aknu daudzums nav dots.
- nokasi: aknu mīkstumu ar nazi nokasa no dzīslām (āderēm), lai tās paliek; iznāk smalka aknu masa.
- Tas ir aknu sacepums, nevis ceptas aknu šķēles.
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