№ 24V. nodaļa
Vilkudrīcekļu sula
Rose-hip sauce
- Makes about 350 ml, for 4–6
- about 1¼ hours
- Melnraksts · vēl nav izmēģināts
1796Wilkudrihzeklu sulla.
The book gives ¼ mārciņa of rose hips, which converts to about 105 g; it gives no other amounts.
Method
6 soļi- Simmer the rose hips in the water and wine, covered, for 40–60 minutes, until very soft.
- Meanwhile rub the sugar lumps hard over the lemon peel until they turn yellow and smell of lemon. With granulated sugar, grate the zest finely and rub it into the sugar with your fingers.
- Add the lemon sugar and lemon slices to the hips and simmer for 5 minutes.
- Push everything through a fine sieve, then strain the purée again through a sieve lined with clean muslin, squeezing well, to catch every seed hair (our addition).
- Return the purée to the pan and simmer, stirring, for 5–10 minutes, until thick enough to coat a spoon. Taste for sugar.
- With flour (the book's second choice): brown the flour in the butter for 4–5 minutes, whisk it into the sauce in step 5 and simmer for at least 10 minutes more, until the flour can no longer be tasted.
Notes
What the book says vs. what we added
the book boils ¼ mārciņa of rose hips with water and wine until very soft, adds sugar rubbed on lemons and lemon slices, strains it through a colander and boils it again until thick. Flour browned in butter may be added, but then the sauce needs longer boiling, until the flour can't be tasted; the book prefers a sauce thickened by the rose hips alone. The amounts of water, wine and sugar, the muslin and the times are ours.
Serving
the book doesn't say. It makes a similar sauce for ox tongue (02-086); rose-hip sauce also suits boiled beef, game and puddings.
Rose hips
we assume dried hips; 105 g of fresh ones would make very little sauce. For fresh hips, use about 300 g with 350 ml water and simmer for 30 minutes. The hairs around the seeds irritate the mouth and gut, so strain through cloth, not just a colander. Dried rose hips are sold in health-food and tea shops.
Lemon sugar
rubbing sugar lumps on the peel is an old way to take up the lemon oil without any bitter pith.
Oriģināls1796
Nemm ¼ un wahri tahs ar uhdeni un wihnu it mihkstas, zukkeru us un peeleez klaht, kà arri ; iskahsi zaur un atkal werd kamehr irr. Arri miltus kas sweestâ bruhni zepti irr, warr peelikt klaht, bet tad buhs wahriht, ka tohs miltus ne mas ne warr ; labbaki tomehr irr, kad ta no tahm ween .
Mūsdienu rakstībā2026
Ņem ¼ vilkudrīcekļu un vāri tās ūdeni un vīnu it mīkstas, noberzi cukuru uz un pieliec klāt, kā arī ; izkāsi caur , un atkal verd, . Arī miltus, kas sviestā brūni cepti , var pielikt klāt, bet tad būs , ka tos miltus nemaz ; tomēr , kad tā no tām vien .
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| mežrozīšu augļi | wilkudrihzekles | rose hips | ¼ mārc. |
| ūdens | uhdens | water | |
| vīns | wihns | wine | |
| cukursnoberzts uz citroniem | zukkers | sugar | |
| citronimiza ar cukuru un ripas | zitrohnes | lemons | |
| miltisviestā brūnināti; pēc izvēles | milti | flour | |
| sviestspēc izvēles | sweests | butter |
Paņēmieni
- vārīt
- noberzt
- izkāst
- iztvaicēt
Birkas
- mērce
- mežrozītes
- saldskāba
Piezīmes
- vilkudrīcekles: mežrozīšu augļi (sal. 02-086, kur ar līdzīgu mērci pasniedz vēršu mēli).
- noberzi cukuru uz citronēm: ar cukura gabalu berzē citrona mizu, lai cukurs uzsūc tās eļļu un smaržu.
- OCR bija pazaudējis daļskaitli ¼.
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