№ 93III. nodaļa
Vēžus vārīt
Boiled crayfish with caraway butter, or shelled in a cream and lemon sauce
- Serves 4
- 30 minutes
- Melnraksts · vēl nav izmēģināts
1796Wehschus wahriht.
The book gives no quantities; the amounts below are ours.
Method
4 soļi- Rinse the crayfish in cold water and throw away any that are dead. Put them in the freezer for 20–30 minutes so they become torpid.
- Bring the salted water to a fast boil in a large pan. Drop in the crayfish head first, a few at a time, so the water keeps boiling; they die within seconds. Once all are in and the water is back on the boil, cook for 6–8 minutes, until bright red.
- Drain off the water. Put the caraway, butter and parsley into the pan with the crayfish, cover and shake well so they're all coated. Tip into a dish and serve; everyone shells their own.
- Shelled, in sauce: shell the tails and claws and pull the dark intestinal thread out of each tail. Melt the butter in a pan, add the cream and mace and simmer for 3–4 minutes, until slightly thickened. Add the crayfish meat and lemon zest and warm through for 1–2 minutes, then take the pan off the heat and stir in lemon juice to taste.
Notes
What the book says vs. what we added
the book washes the crayfish, puts them on the fire with salt and water and lets them boil through; when they're done, caraway, butter and parsley go into the pot, everything is shaken through well and the crayfish go into a dish. They are eaten like that, or shelled and cooked in a sauce of butter, sweet cream, mace, lemon juice and lemon peel, or braised in a dish. Chilling them first, draining the water and the amounts are ours.
Humane killing
cook only live crayfish. Chilling them first and dropping them straight into fast-boiling water, a few at a time, kills them quickly.
Caraway
the book uses ķimenes, probably the seeds; dill is the usual flavouring in Latvia today.
Lemon and cream
add the lemon juice off the heat, or the cream may curdle.
Braised in a dish (bļodā gozāti): warm the shelled crayfish gently with butter in a covered dish in a low oven, 120 °C, for 10 minutes.
Oriģināls1796
Kad tee wehschi nomasgati irr, tad usleez winnus ar un uhdeni, un iswerd; kad gattawi irr, kimmenes, sweestu un katlâ, iskratti zauri un tad blohdâ. Winni tad tà ehsti, arri , un ar no sweesta, , , un misu wahriti, blohdâ gohsati.
Mūsdienu rakstībā2026
Kad tie vēži nomazgāti , tad uzliec viņus sāli un ūdeni, un izverd; , kad gatavi , ķimenes, sviestu un katlā, izkrati cauri un tad bļodā. Viņi tad tā ēsti, arī , un no sviesta, , , un mizu , bļodā .
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| vēži | wehschi | crayfish | |
| sāls | sahls | salt | |
| ūdens | uhdens | water | |
| ķimenes | kimmenes | caraway | |
| sviests | sweests | butter | |
| pētersīļi | pehtersiljes | parsley | |
| salds krējumsmērcei | salds krehjums | cream | |
| muskatziedi (macis)mērcei | muskatu pukkes | mace | |
| citrona sula un miziņamērcei | zitrohnu sulla un misa | lemon juice and peel |
Paņēmieni
- vārīt
- izlupināt
- gozāt
Birkas
- vēži
Piezīmes
- Kad vēži izvārīti, katlā (droši vien nolejot ūdeni) pieliek ķimenes, sviestu un pētersiljes un vēžus labi sakrata.
- ķimenes: nav skaidrs, vai sēklas vai zaļie ķimeņu stiebri. Mūsdienās vēžus parasti vāra ar dillēm.
- izkrati viss: tā oriģinālā (nominatīvs).
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