Pawaru-Grahmata

№ 2VII. nodaļa

Teļu cepets ar citrones sulu

Cold roast veal in lemon sauce

  • Serves 4
  • 20 minutes
  • Melnraksts · vēl nav izmēģināts

1796Tellu zeppets ar zitrohnes sullu.

Modernizētslpp. 270 · PDF 284
4 porcijas

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

Method

3 soļi
  1. Put the water or gravy, lemon slices, butter and breadcrumbs in a wide pan. Simmer, stirring, for 5 minutes, until the crumbs have thickened it a little.
  2. Meanwhile, cut the veal into thin slices across the grain, so they don't fall apart into strings.
  3. Lay the slices in the sauce and heat gently, turning them once, for 4–5 minutes, until piping hot all through (75 °C). Don't let it boil hard, or the meat toughens. Taste for salt and serve.

Notes

What the book says vs. what we added

the sauce of water or leftover gravy, lemon slices, butter and crumbled white bread, and the veal sliced thin across the grain, are the book's. The amounts, times and salt are ours.

Variation with wine

the book also cuts the veal into pieces the size of a finger joint and simmers them over coals with water and wine, butter, lemon juice and peel, sugar and crumbled bread. Try 150 ml each of water and dry white wine, 30 g butter, the juice and zest of 1 lemon and 1–2 tsp sugar.

Old hens

the book says the same is done with old hens; use a cooked boiling fowl or leftover roast chicken.

Leftovers

cool cooked meat within 2 hours, keep it in the fridge, use it within 3 days and reheat it only once.

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