Pawaru-Grahmata

№ 86II. nodaļa

Vēršu mēle ar vilkudrīceklēm

Ox tongue with rose-hip sauce

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

1796Werschu mehle ar wilkudrihzeklehm.

Modernizētslpp. 126 · PDF 140
6 porcijas

The book gives no quantities except "a couple of spoons" of wine; the amounts below are ours.

Method

6 soļi
  1. Scrub the tongue, put it in a large pan with the salt and cold water to cover, bring to the boil and skim. Simmer, covered, for 3–3½ hours, until the tip is tender when pierced with a skewer.
  2. Meanwhile make the sauce: simmer the rose hips in the water, covered, until very soft, 40–60 minutes for dried, about 30 minutes for fresh. Mash them and push them through a fine sieve. Then strain the purée again through a sieve lined with clean muslin or a thin cloth, squeezing well, to catch every seed hair. You should have about 350 ml of thick purée.
  3. Return the purée to the pan with the sugar, cinnamon, lemon zest, wine and butter. Simmer for 5–10 minutes, until thick enough to coat a spoon. Taste: it should be fruity, sharp and sweet. Take out the cinnamon stick and the zest.
  4. Lift out the tongue, dip it briefly in cold water and peel off the skin while it is still hot. Trim off the root, small bones and gristle. Cut it lengthwise into slices about 1 cm thick.
  5. Fry the slices in the butter for about 2 minutes on each side, until golden brown.
  6. Lay them in a warm dish and pour the sauce over, or serve the sauce separately in a sauce boat, as the book allows.

Notes

What the book says vs. what we added

the method is the book's: the tongue boiled in salted water, skinned, sliced lengthwise and fried golden brown in a little butter; dried or fresh rose hips boiled soft and thick in water, strained through a clean cloth, then simmered with sugar, cinnamon, lemon peel, a couple of spoons of wine and a little butter until thick, poured over the tongue or served in a separate sauce boat. The times and amounts are ours.

Rose hips

the book's vilkudrīcekles are hips of the dog rose. The hairs around the seeds irritate the mouth and gut, which is why straining through cloth matters. Dried rose hips are sold in health-food and tea shops; seedless shells save straining. Ox tongue with rose-hip sauce (Hagebuttensauce) was a classic German dish of the time.

Tongue

if your tongue is brined or salted, soak it overnight in cold water and leave the salt out of the cooking water. The cooking liquid makes a good stock.

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