Pawaru-Grahmata

№ 7VII. nodaļa

Cepta teļu gaļa

Marinated veal shoulder fried in yeast batter

  • Serves 4–6
  • about 2 hours, plus 2–12 hours marinating
  • Melnraksts · vēl nav izmēģināts

1796Zepta tellu galla.

Modernizētslpp. 273–274 · PDF 287–288
4 porcijas

The book gives "a few handfuls" of flour with 4 or 5 eggs for the batter, and a couple of mārciņas of butter for frying, which converts to about 840 g. We use 3 eggs to 200 g flour and less fat.

Method

7 soļi
  1. Cut the veal into pieces two fingers wide (about 3–4 cm) and 2 cm thick.
  2. Bring the water to the boil with the salt and spices, add the veal and simmer gently for 35–45 minutes, until cooked through but still firm.
  3. Lift out the meat and leave it to cool for 20 minutes. Mix the diluted vinegar, onion, rosemary, bay leaves and salt in a non-metallic dish, add the meat, cover and marinate in the fridge for 2–12 hours.
  4. An hour before frying, make the batter: mix the flour, yeast and salt, beat in the eggs and enough lukewarm cream to make a batter that drops thickly from a spoon, like thick pancake batter. Cover and leave in a warm place for 45–60 minutes, until bubbly.
  5. Heat the clarified butter in a deep frying pan, about 1.5 cm deep, to 170 °C.
  6. Drain the meat and pat it dry. Dip the pieces in the batter so they are thickly coated and fry in batches for 3–4 minutes a side, until golden brown and piping hot in the centre (75 °C).
  7. Drain on kitchen paper. Pour about 4 tbsp of the hot frying butter into a small pan and stir in the vinegar (careful, it spits). Arrange the fritters in a warm dish, pour the butter over and serve at once.

Notes

What the book says vs. what we added

pieces of shoulder two fingers wide, simmered half-done in salted water with allspice and other spices, then marinated in cold vinegar with onion, rosemary, salt and bay leaves; a batter of a few handfuls of flour, 4 or 5 eggs, a little yeast, salt and sweet cream, left to rise in a warm place; a couple of pounds of butter boiled, left to settle and strained (clarified); the meat coated in batter, fried golden on both sides, drained on paper, and served with a little of the frying butter and vinegar poured over. The times, temperatures, diluted marinade and amounts are ours.

Cooking through

the book simmers the meat only half-done before marinating it. We cook it through, because partly cooked meat shouldn't be cooled and kept, and the frying is too short to finish it.

Clarified butter

melt 500 g butter, let it bubble until the foam dies down, take it off the heat, let the milky solids settle and pour the clear fat through muslin. Ghee is the same thing.

Marinade

the book uses neat vinegar; vinegar was usually weaker then, so we dilute it.

Batter

the book says the more batter sticks to the meat, the better.

The batter's name

the book calls it glota or glēra, which probably means "slime", a fair description of a loose yeast batter.

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