Pawaru-Grahmata

№ 74II. nodaļa

Tīteris ar kastaņēm

Turkey with chestnuts and ham

  • Serves 6
  • about 2¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Tihteris ar kastannehm.

Modernizētslpp. 114–115 · PDF 128–129
6 porcijas

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

Method

4 soļi
  1. Put the turkey in a large pot, cover with cold water (about 3 l) and add the salt. Bring to the boil and skim well. Add the allspice, ginger and bay leaves, cover and simmer gently for 1–1¼ hours, until nearly tender.
  2. Meanwhile, cut a cross in the shell of each chestnut, boil them for 15–20 minutes and peel off the shell and inner skin while they are still warm. Skip this with ready-peeled chestnuts.
  3. In a wide casserole, melt the butter and cook the shallots gently for 5 minutes until soft. Stir in the flour and cook over medium heat for 5–8 minutes, stirring, until nut-brown. Gradually whisk in 600 ml of the strained broth. Add the ham, 1 tbsp vinegar, 1 tsp sugar and the lemon slices and simmer for 5 minutes; it should be like a thin gravy.
  4. Put the turkey pieces into the sauce, cover and simmer for 20 minutes. Add the chestnuts and simmer for 15–20 minutes more, until they are soft and the turkey is very tender (well above 75 °C at the bone). Taste and adjust with vinegar, sugar and salt; it should be gently sweet and sour.

Notes

What the book says vs. what we added

the book boils the bird in salted water, skims it, adds allspice, ginger and bay leaves and cooks it in a covered pot. Separately it boils and peels chestnuts and makes a sauce from finely chopped shallots, flour browned in butter, diced ham, a little wine vinegar, sugar, lemon slices and enough of the broth. The bird is then cooked in the sauce, and the chestnuts are added and cooked until soft. Cooking the shallots in the butter first, the cuts, amounts and times are ours.

Turkey or black grouse? We first took tīteris for black grouse (teteris). But the Mühlenbach–Endzelīns dictionary records tīteris as the Courland word for turkey, and the book was printed in Jelgava, in Courland. Turkey with chestnuts is also a classic German pairing. The next recipe, 02-076, is Tetteris, the black grouse.

Turkey cut

legs and thighs suit long boiling; breast dries out. If you use a whole jointed bird, add the breast pieces 40 minutes after the legs.

With black grouse instead

use 2 birds (or pheasants or guinea fowl, since black grouse is protected or scarce in most of Europe). Simmer young birds for 40–60 minutes and old ones for 1½ hours. Pick out any lead shot and the bruised flesh around it.

The broth that's left makes a good soup.

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