Pawaru-Grahmata

№ 22VII. nodaļa

Zaķu cepets ar skābu kāpostu

Roast hare on sauerkraut with oysters, morels and cream

  • Serves 4
  • about 1¼ hours, plus the roast hare
  • Melnraksts · vēl nav izmēģināts

1796Sakku zeppets ar skahbu kahpostu.

Modernizētslpp. 283–284 · PDF 297–298
4 porcijas

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

Method

4 soļi
  1. Put the sauerkraut in a wide pan with the water or broth, cover and simmer for 45–60 minutes, until tender. Stir now and then and add a little water if it gets dry.
  2. Lift the soaked morels out of their water, rinse off any grit, halve them lengthways and add them to the cabbage. Strain the soaking water through a coffee filter and add it too. Simmer for 15 minutes. Fresh morels: halve, wash well and simmer for 15 minutes.
  3. Whisk the cream with the butter, melted, and stir it into the cabbage. Add the oysters and their juice and simmer gently for 3–4 minutes, until the oysters' edges curl.
  4. Either: spoon the cabbage into a warm dish and lay the hot whole hare on top. Or: cut the roast hare into pieces, stir them into the simmering cabbage, bring it back to the boil two or three times so the meat heats through to 75 °C, and serve everything together in one dish.

Notes

What the book says vs. what we added

the book boils good sauerkraut until almost done, adds oysters, ķēvpupas and fresh cream beaten with butter, and lets it boil a little more; the whole roast hare is laid on top in the dish, or the roast is chopped into pieces and boiled up a couple of times with the cabbage. The water for the cabbage, the times, temperatures and amounts are ours.

Leftovers

the second way, with the hare chopped into the cabbage, suits a hare roasted the day before.

Morels

ķēvpupas are probably morels (always paired in the book with champignons and truffles). Morels must be cooked thoroughly; raw or undercooked morels cause stomach upsets.

Oysters

an 18th-century luxury that turns up in many of the book's meat dishes. Buy them live from a fishmonger and shuck them the same day, or use 150 g cooked mussels if you can't get oysters.

Cream

sauerkraut is acidic; use cream with at least 30% fat so it doesn't curdle. The book's salds krējums means fresh, not sour, cream.

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