Pawaru-Grahmata

№ 7IV. nodaļa

Cits pildījums priekš meža putniem

Smoked ham and herb stuffing for game birds

  • Serves 4
  • about 2½ hours, including soaking and roasting
  • Melnraksts · vēl nav izmēģināts

1796Zits pildijums preeksch mescha putneem.

Variants receptei № 6 Pildījums priekš visādiem putniem

Modernizētslpp. 204 · PDF 218
4 porcijas

The book gives 2 onions and 2 eggs; the other amounts are ours, for 2 pheasants, 4 partridges or 4 pigeons.

Method

5 soļi
  1. Cut the ham into 1 cm dice and soak it in cold water for 1 hour (30 minutes for a mild modern ham).
  2. Drain, put it in a pan with fresh cold water and the whole onions, and bring to the boil. Take it off as soon as it boils, drain well and leave to cool.
  3. Chop the ham and onions very finely with the thyme, basil, parsley and lemon zest, or pulse them in a food processor.
  4. Mix in the soaked bread, eggs and butter to a soft paste that isn't sloppy. Fry a little in a pan and taste it; add salt only if it needs it.
  5. Heat the oven to 200 °C (180 °C fan). Stuff the birds loosely, rub them with butter, salt and pepper, and roast for 45–55 minutes, basting often, until the thigh juices run clear and the centre of the stuffing reaches at least 74 °C. Rest for 10 minutes before carving.

Notes

What the book says vs. what we added

the book takes a piece of smoked ham with its fat, dices it, soaks it for an hour, brings it to the boil in fresh water with 2 whole onions and drains it. Then it chops it very finely with onions, thyme, basil, parsley and lemon peel, mixes in grated bread soaked in milk, 2 eggs and washed butter, adds salt only if the ham isn't salty enough, and makes a soft paste. The amounts of ham, herbs, bread and butter, the birds and the roasting are ours.

Variant

the book prints it as "another stuffing" after the giblet stuffing for all birds (04-006); this one is for game birds.

Why the fat

pheasant, partridge, hazel grouse (mežu irbe, 02-075) and pigeon are lean and dry out quickly. The fatty ham keeps them moist from the inside.

Soaking

the book's ham was much saltier than most modern ones. Taste a corner before soaking; a mild ham needs only a short soak.

Washed butter

butter kneaded in cold water to rinse out salt and buttermilk. Unsalted butter does the same job.

Game

check shot birds for lead pellets around the wounds before stuffing.

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