Pawaru-Grahmata

№ 3VII. nodaļa

Kapums no teļu cepeša

Minced roast veal with currants and capers (haché)

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

1796Kappums (Haché) no tellu zeppescha.

Modernizētslpp. 270–271 · PDF 284–285
4 porcijas

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

Method

3 soļi
  1. Chop the veal very finely with a heavy knife, or pulse it in a food processor until fine but not pasty.
  2. Put it in a saucepan with the water, lemon slices, currants, capers and breadcrumbs and bring to the boil, stirring.
  3. Simmer gently for 10 minutes, stirring often, until thick and piping hot. Taste for salt. Serve with bread or boiled potatoes.

Notes

What the book says vs. what we added

finely chopped roast veal simmered in a pot with water, lemon slices, currants, capers and crumbled white bread is the book's. The amounts, times and salt are ours.

Second version (Us zittu wihsi)

in a pan with finely chopped onion, bay leaves, crushed pepper, mace, capers, butter, soaked chopped anchovies (or herring) and chopped lemon peel, with wine and water or meat broth; simmer for a while and thicken at the end with a little flour or breadcrumbs until short and thick.

Haché

French for minced meat; the dish is an ancestor of the hash.

Leftovers

reheat until piping hot (75 °C), and only once.

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