Pawaru-Grahmata

№ 87II. nodaļa

Spiķēta vēršu mēle ar saldu sulu

Larded roast ox tongue with spiced red-wine sauce

  • Serves 6
  • about 4½ hours
  • Melnraksts · vēl nav izmēģināts

1796Spikketa wehrschu mehle ar saldu sullu.

Modernizētslpp. 127 · PDF 141
6 porcijas

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

Method

7 soļi
  1. Simmer the tongue in salted water, covered, for 3–3½ hours, until the tip is tender. Peel off the skin while hot and trim off the root and gristle.
  2. Leave it to cool until just warm, not cold, as the book says; it is then firm enough to cut and lard.
  3. Cut it in half lengthwise, parallel to the board, so each half has a rounded side and a flat cut side.
  4. Cut the fat into thin strips (3 mm × 3 mm × 5 cm) and lard the rounded sides finely and closely with a larding needle.
  5. Heat the oven to 220 °C. Lay the halves larded side up on a rack in a roasting tin, brush with butter and roast for 20–25 minutes, basting once or twice, until the fat is crisp and golden. (The tongue is already cooked; this is only to brown it. The book ties the flat sides to a spit.)
  6. 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. Strain out the spices.
  7. Lay the tongue in a warm dish larded side up and pour the sauce over. Slice at the table.

Notes

What the book says vs. what we added

the method is the book's: the tongue boiled and skinned, left to cool a little, halved lengthwise, the rounded sides larded finely and closely, the flat sides tied to a spit and roasted golden brown; red wine boiled with a good piece of sugar, cinnamon, cloves, bay leaves and lemon peel until thick and poured over the tongue, larded side up. The salt in the water, the oven, times and amounts are ours.

Sauce

it is the same spiced wine sauce as for the larded calf's liver in 02-085.

Tongue

if your tongue is brined, soak it overnight in cold water and leave out the salt.

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