Pawaru-Grahmata

№ 15VII. nodaļa

Ragū no aunu cepeša

Ragout of roast mutton with anchovy and lemon

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

1796Ragout no aunuzeppescha.

Modernizētslpp. 280 · PDF 294
4 porcijas

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

Method

3 soļi
  1. Melt the butter, stir in the flour and cook over medium heat, stirring, for 5–6 minutes, until nut-brown.
  2. Whisk in the gravy or stock, then add the pepper, nutmeg, onion, lemon zest and anchovies. Simmer for 10 minutes.
  3. Add the meat and simmer gently for 5–8 minutes, until piping hot (75 °C). The anchovies usually make it salty enough; taste before adding salt.

Notes

What the book says vs. what we added

flour browned in butter, good gravy, crushed pepper, grated nutmeg, chopped onion, lemon peel, a few soaked and chopped anchovies and the cut-up roast, boiled together for a while, are the book's. The amounts and times are ours.

Second version (Us zittu wihsi)

brown the butter and flour, add water and wine, lemon slices, capers, olives, mushrooms and the cut-up roast, and boil until the sauce is short and thick.

Leftovers

reheat only once, until piping hot.

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