Pawaru-Grahmata

№ 6VII. nodaļa

Virums no teļu cepeša

Ragout of roast veal with mushrooms

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

1796Wirrums (Ragout) no tellu zeppescha.

Modernizētslpp. 273 · PDF 287
4 porcijas

The book gives a couple of spoons of wine vinegar; the other amounts are ours.

Method

3 soļi
  1. Melt the butter in a wide pan, add the flour and onion and fry over medium heat, stirring, for 8–10 minutes, until brown.
  2. Stir in the vinegar, mace, pepper and gravy until smooth and simmer for 5 minutes.
  3. Add the veal and mushrooms and simmer gently for 5–8 minutes, until piping hot (75 °C). Season with salt.

Notes

What the book says vs. what we added

flour and chopped onion browned in butter, then wine vinegar, mace, pepper and roast gravy, the cut-up roast and pickled mushrooms, all boiled together, are the book's. The amounts, times and salt are ours.

Lemon and morels

the book says lemon juice and cooked morels can replace the vinegar (and, we read, the pickled mushrooms). Soak 20 g dried morels, then simmer them for 10 minutes.

Second version (Us zittu wihsi)

the chopped roast in a deep pewter dish with soaked chopped herring, chopped onion, lemon peel, nutmeg, wine and beef gravy, cooked chopped morels, crayfish butter and shelled crayfish tails, simmered slowly and thickened at the end with crumbled white bread.

Mushrooms

briedenes are field mushrooms or champignons (02-076); a jar of marinated mushrooms is the easiest modern equivalent.

Leftovers

reheat only once, until piping hot.

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