№ 88II. nodaļa
Vēršu mēle ar āboliem un mandelēm
Ox tongue with apple, almond and currant sauce
- Serves 6
- about 4 hours
- Melnraksts · vēl nav izmēģināts
1796Wehrschu mehle ar ahboleem un mandelehm.
The book gives "a couple of handfuls" of almonds, which we read as about 70 g (a handful is about 30–40 g, see measures.yml); it gives no other amounts.
Method
5 soļi- 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.
- Cut it in half lengthwise and fry the halves in the butter over medium heat for 3–4 minutes on each side, until golden brown. Keep warm.
- For the sauce, melt the butter in a wide pan, stir in the flour and cook, stirring, until light brown, 3–4 minutes.
- Add the apples, almonds, currants, sugar, cloves, vinegar, wine and water. Simmer for 10–15 minutes, until the apples are tender but still hold their shape and the sauce has thickened a little. Taste and balance with sugar or vinegar.
- Lay the tongue in a warm dish, slice it if you like, and pour the sauce over.
Notes
What the book says vs. what we added
the method is the book's: the tongue boiled, skinned, halved lengthwise and fried golden brown in butter; apples and peeled almonds cut into small lengthwise pieces and simmered with currants, sugar, cut cloves, wine vinegar, wine and water in butter browned with a little flour, then poured over the tongue. The salt, the times and all amounts except the almonds are ours. The book doesn't say which wine; white suits the apples.
Almonds
to blanch whole almonds, pour boiling water over them, leave for 1 minute, drain and squeeze them out of their skins.
Sweet-sour fruit sauces with tongue were common in German and Baltic cooking; see also the apple sauce in 02-012.
Tongue
if your tongue is brined, soak it overnight in cold water and leave out the salt.
Oriģināls1796
Kad ta mehle iswahrita, ta nowilkta, pahrgreesta un pannâ ar swee-stu dseltenbruhna iszepta irr; tad nemm ahbolus un sauju mandelu, un sagrees sihkôs ; sweestu pannâ ar druszin milteem bruhni iszept, un eeleez tohs ahbolus, mandeles, , zukkeru, sagreestas , wihnettiki, wihnu un uhdeni, un werd. Tad to mehli blohdâ ar scho .
Mūsdienu rakstībā2026
Kad tā izvārīta, tā āda novilkta, pārgriezta un pannā sviestu dzeltenbrūna izcepta ; tad ņem ābolus un sauju mandeļu, un sagriez sīkos ; sviestu pannā drusciņ miltiem brūni izcept, un ieliec tos ābolus, mandeles, , cukuru, sagrieztas , vīnetiķi, vīnu un ūdeni, un verd. Tad pārlej to bļodā šo .
Sastāvdaļas11
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| liellopa mēle | mehle | ox tongue | |
| sviests | sweests | butter | |
| āboli | ahboli | apples | |
| mandeles | mandeles | blanched almonds | pāris saujas |
| milti | milti | flour | |
| korintes | korintes | dried currants | |
| cukurs | zukkers | sugar | |
| krustnagliņas | negelkenes | cloves | |
| vīnetiķis | wihnettikis | wine vinegar | |
| vīns | wihns | wine | |
| ūdens | uhdens | water |
Paņēmieni
- vārīt
- cept
- sautēt
Birkas
- subprodukti
- mēle
- vēršu gaļa
- āboli
Piezīmes
- Virsrakstā un tekstā ahboleem, ahbolus daļā vietu iespiesti ar pārsvītrotu ł. Mūsdienu tekstā āboliem, ābolus, kā saka tagad un kā 1. nodaļā (galvenē bija āboļiem).
- swee-stu: vārds pārdalīts pār lappusēm.
- pāru sauju: pāris saujas.
- nomizētu mandeļu: blanšētas, nomizotas mandeles.
- Pēc receptes ornaments, un ar to beidzas 2. nodaļa.
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