Pawaru-Grahmata

№ 85II. nodaļa

Spiķētas teļu aknis ar saldi skābu sulu

Larded roast calf's liver with spiced red-wine sauce

  • Serves 4–6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Spikketas tellu aknis ar saldi skahbu sullu.

Modernizētslpp. 125–126 · PDF 139–140
4 porcijas

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

Method

5 soļi
  1. Cut the fat into strips about 4 mm thick and 6 cm long and chill them. With a larding needle, thread them through the top and sides of the liver in close rows.
  2. Tie the liver into a neat shape with kitchen string. Heat the oven to 200 °C. Season the liver, brush it with butter and set it on a rack in a roasting tin. (A rotisserie spit, as in the book, works too.)
  3. Roast for 30–40 minutes, until the centre reaches 68–70 °C. Rest it for 10 minutes.
  4. Meanwhile put all the sauce ingredients in a small pan and simmer, uncovered, for 25–30 minutes, until reduced to about 150 ml and syrupy enough to coat a spoon. Strain out the spices.
  5. Slice the liver, lay it in a warm dish and pour the sauce over.

Notes

What the book says vs. what we added

the method is the book's: the whole liver larded finely and thickly, put on a small spit, tied and roasted, and a sauce of red wine, a good piece of sugar, cinnamon, cloves, bay leaves and lemon peel boiled until thick and poured over. The oven, the temperatures, times and amounts are ours.

Size

a whole calf's liver weighs 2–4 kg; a single thick piece is enough for 4–6.

Sweet and sour

the only sourness comes from the wine. For a sharper sauce, add 1 tbsp red wine vinegar at the end (not in the book). The same spiced wine sauce goes with the larded ox tongue in 02-087.

Safety

official advice is to cook liver until no pink remains (about 70 °C in the centre); the larding keeps the lean liver moist at that temperature. Pregnant women are advised not to eat liver.

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