№ 20VII. nodaļa
Cūka karbonāde
Rack of pork stuffed with sauerkraut and currants
- Serves 6
- about 2 hours
- Melnraksts · vēl nav izmēģināts
1796Zuhka karbonade
The book gives no quantities; the amounts below are ours.
Method
5 soļi- Heat the oven to 180 °C. Stand the rack on its bones and cut down between each rib into the meat, stopping about 2 cm from the base, so the chops stay joined. Season with salt between the cuts.
- Mix the sauerkraut with the soft butter and currants and push it into the cuts. Tie the rack round between the ribs with kitchen string to hold it together.
- Put it on a rack in a roasting tin and roast for 1–1¼ hours, basting with the melted butter and then with the pan fat every 20 minutes.
- When the meat (not the stuffing) reaches about 58 °C, sprinkle the breadcrumbs over the top, baste again and roast for 15–20 minutes more, until the crumbs are golden and the meat reaches 63–65 °C.
- Rest for 10 minutes, cut off the string and carve into chops between the ribs, each with its share of sauerkraut.
Notes
What the book says vs. what we added
the book says to make it the same way as the mutton carbonade (07-014). The ribs of a large fattened pig are cut across but left joined, put back together, and the gaps filled with sauerkraut, butter and currants; the joint is roasted on the spit, sprinkled with breadcrumbs and basted with butter or its own fat. The oven, salt, string, temperatures, times and amounts are ours.
Spit
on a rotisserie, tie the rack tightly, run the spit through the eye of the meat below the bones and baste the same way; allow about the same time.
Doneness
pork loin dries out quickly; 63 °C after resting is safe and still juicy. The sauerkraut only needs to heat through.
Sweet and sour
sauerkraut with currants is a typical sweet-sour pairing of the period, like the sauerkraut with butter, vinegar and sugar in 02-083.
Oriģināls1796
tapat taisita kà auna jau mahzihts irr; no leeleem barroteem zuhkeem tee pahrzirsti, bet tà ka kohpâ paleek, tad salikti un tas ar skahbu , sweestu un pildihts, tad us iszepti ar rihmaisi apbahrstiti un ar sweestu pascheem apleeti.
Mūsdienu rakstībā2026
tāpat taisīta, kā auna jau mācīts ; no lieliem barotiem cūkiem tie pārcirsti, bet tā, ka kopā paliek, tad salikti un skābu , sviestu un pildīts, tad uz izcepti, apbārstīti un sviestu pašiem aplieti.
Sastāvdaļas6
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| karbonāde ar ribām (muguras gabals)no liela barota cūkas | sahnkauli | rack of pork | |
| skābi kāposti | skahbs kahpohsts | sauerkraut | |
| sviests | sweests | butter | |
| korintes | korintes | dried currants | |
| rīvmaize | rihmaise | breadcrumbs | |
| cepeša tauki | pascheem tauki | pan dripping |
Paņēmieni
- pildīt
- cept uz iesma
- cept krāsnī
- panēt
- aplaistīt
Birkas
- cūkas gaļa
- karbonāde
- cepetis
- skābi kāposti
- pildīts
Piezīmes
- Virsraksts iespiests bez punkta. Cūka karbonāde: cūkas karbonāde.
- kā pie auna jau mācīts ir: norāde uz 07-014 Pildīta aunu karbonāde, kur sānkaulus nocērt no mugurkaula.
- šķērsām pārcirsti, bet tā, ka kopā paliek: ribas iecērt starp kauliem, bet ne cauri, tā ka gabals turas kopā; atstarpes pilda ar skābiem kāpostiem.
- cūkiem: vīriešu dzimtes forma, kā iespiests (zuhkeem).
- starps: starpa (vīriešu dzimtē).
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