Pawaru-Grahmata

№ 6V. nodaļa

Pomeranču sula

Seville orange sauce for boiled beef

  • Makes about 450 ml
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Pommerantschu sulla.

Modernizētslpp. 225 · PDF 239

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

Method

5 soļi
  1. Pare the peel thinly with a vegetable peeler, taking only the orange part. Scrape off any white pith with a small knife; it is bitter.
  2. Simmer the peel in the broth, covered, for 15 minutes.
  3. Meanwhile melt the butter in another saucepan, stir in the flour and cook over medium heat, stirring, for 4–6 minutes, until nut-brown.
  4. Strain the broth into the roux, whisking until smooth. Throw away the peel.
  5. Add 1 tbsp vinegar (and the lemon juice, if you used an ordinary orange), bring back to the boil and simmer for 2–3 minutes. Taste and add more vinegar if you like it sharper.

Notes

What the book says vs. what we added

the book boils thinly pared bitter orange peel, with none of the white left on, in beef broth, browns flour in butter, strains the broth onto it, adds a little wine vinegar and brings it to the boil again. The amounts and times are ours.

Seville oranges are in season in January and February, and the peel freezes well. Ordinary orange peel is sweeter, which is why we add lemon juice.

Serving

the book says to serve it with fresh, that is unsalted, beef: boiled brisket or silverside, or the meat from a beef broth.

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