№ 13VII. nodaļa
Aunu stilba uz meža putnu vīzi
Leg of mutton marinated and larded like game
- Serves 6
- about 2½ hours, plus 3 days marinating
- Melnraksts · vēl nav izmēģināts
1796Aunu stilba us mescha putnu wihsi.
The book marinates the leg in vinegar for 8 days; we use 3 days in the fridge. The amounts are ours.
Method
6 soļi- Cut off all the skin and the outer layer of fat. Beat the leg lightly all over with a mallet.
- Put it in a non-metallic dish or a large food bag, pour over the diluted vinegar, cover and marinate in the fridge for 3 days, turning it once a day.
- Drain and pat dry. Cut the fat into strips and lard the leg all over with a larding needle.
- Heat the oven to 180 °C (fan 160 °C). Roast the leg on a rack over a tin, basting with the salted water for the first 30 minutes, then with butter every 20 minutes.
- Roast until the thickest part reaches 60–65 °C, about 1½–1¾ hours. Rest for 20 minutes.
- For the sauce, melt the butter in a pan, stir in the flour and cook, stirring, until dark brown, 5–6 minutes. Strain in the pan juices, skimmed of fat, add the water or stock and boil for 5 minutes.
Notes
What the book says vs. what we added
the leg skinned, beaten soft, left in vinegar for 8 days, larded, roasted on the spit after basting first with salted water and then with butter, and served with a well-browned sauce are the book's. The diluted marinade, the 3 days, the oven, the temperatures and the roux are ours.
Why "like game"
soaking in vinegar and larding were how venison and game birds were prepared (compare 02-076, black grouse). Mutton treated this way was meant to eat like venison.
Marinade
8 days in neat vinegar at cellar temperature is too long by today's standards; keep it in the fridge and cook it within 3 days.
On a rotisserie
spit the larded leg and baste it from the drip tray in the same order, to the same core temperature.
Oriģināls1796
Nogreesi no aunu , sakull mihksti, 8 ettiki gull, isspikke winnu un zeppi tad us , bet apleij ar uhdeni un tad ar sweestu. To waijag bruhnu taisiht.
Mūsdienu rakstībā2026
Nogriezi no aunu ādu, sakul mīksti, 8 etiķī guļ, izspiķē viņu un cepi tad uz , bet aplej ūdeni un tad sviestu. To vajag brūnu taisīt.
Sastāvdaļas5
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| aitas stilbs (ciska) | aunu stilba | leg of mutton | |
| etiķis8 dienas | ettikis | vinegar | |
| speķisspiķēšanai; grāmatā tikai "izspiķē" | spekkis | pork back fat | |
| sālīts ūdensaplaistīšanai | sahligs uhdens | salted water | |
| sviestsaplaistīšanai | sweests | butter |
Paņēmieni
- kult
- marinēt
- spiķēt
- cept uz iesma
- aplaistīt
- brūnināt
Birkas
- aitas gaļa
- cepetis
- marinēts
Piezīmes
- us mescha putnu wihsi: tā, kā gatavo medījumu (meža putnus): marinē etiķī un spiķē (sal. 02-076).
- stilba: stilbs, kāja; sieviešu dzimtes forma, kā iespiests.
- ettiki: iespiests bez cirkumfleksa; nozīme etiķī.
- To sullu waijag labbi bruhnu taisiht: sal. priekšvārdus (07-000): brūnāku sulu iegūst, sviestu atsevišķi brūninot.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt