Pawaru-Grahmata

№ 26VII. nodaļa

Ragū no zosiem un pīlēm

Ragout of roast goose or duck with apples and onions

  • Serves 4
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Ragout no sohseem un pihlehm.

Modernizētslpp. 286–287 · PDF 300–301
4 porcijas

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

Method

5 soļi
  1. Cut the meat off the bones into bite-sized pieces, or chop the carcass pieces through the bone with a cleaver, as the book does. Remove loose skin and fat.
  2. Melt the fat in a casserole, add the apples and onions and cook gently for 5 minutes.
  3. Add the roasting juices and, if using, the wine, lemon slices and pepper. Bring to the boil and simmer for 10 minutes, until the onions are soft and the apples start to fall apart.
  4. Add the meat and simmer gently for 10–15 minutes, until it is hot through (75 °C).
  5. Stir in the breadcrumbs a spoonful at a time and simmer for 2–3 minutes more, until the sauce is as thick as you like. Taste for salt and serve.

Notes

What the book says vs. what we added

the method is the book's: the roast is cut and chopped, put in a casserole with finely cut apples and onions, roasting juices and a little of the fat; wine, lemon slices and crushed pepper are optional; grated bread thickens the sauce. Cooking the apples and onions first, the salt, the times and amounts are ours.

Leftovers

the book's ragouts in this chapter (07-015, 07-029, 07-045 to 07-047) all use cooked roasts. Keep the roast in the fridge and use it within 2–3 days; reheat until piping hot.

Which wine

the book doesn't say. Red goes well with goose; white with duck and lemon.

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