№ 36VII. nodaļa
Ragū no ceptiem baložiem
Roast pigeons in a sauce of herring, ham and lemon
- Serves 4
- about 1¼ hours, including roasting the pigeons
- Melnraksts · vēl nav izmēģināts
1796Ragout no zepteem balloscheem.
The book gives no quantities; the amounts below are ours.
Method
7 soļi- Heat the oven to 220 °C. Rub the pigeons with the soft butter and salt and roast them for 15 minutes (wood pigeons 12 minutes); they will finish cooking in the sauce. Pour the stock into the roasting tin and scrape up the brown bits.
- Cut each pigeon in half lengthwise through the breastbone and backbone with poultry shears.
- Chop the onion and the herring or anchovies together very finely and mix in the flour.
- Fry the ham slices in 10 g butter for 1 minute on each side, then cut them into small pieces.
- Melt the 40 g butter in a wide pan, add the onion and herring mixture and cook gently, stirring, for 3–4 minutes. Add the ham, lemon slices and the stock and juices from the roasting tin and bring to a simmer, stirring until smooth.
- Lay the pigeon halves in the sauce, cover and simmer gently, turning once, until the legs are tender and the thickest part of the meat reaches 75 °C: 10–15 minutes for squab, 25–35 minutes for wood pigeons, whose legs are tough.
- Taste before adding any salt; the herring is salty. Serve the pigeons in the sauce.
Notes
What the book says vs. what we added
the method is the book's: roast pigeons halved and put in a pan with butter, onion and a good herring or anchovies chopped very fine and mixed with a little flour, thin slices of ham fried in butter and cut small, lemon slices and the roasting juices, and the pigeons simmered in it. The book uses only the roasting juices as liquid; the stock is ours, so that there is enough sauce to simmer the birds in. The amounts and times are ours.
Pigeons
squab are young farmed pigeons, sold by poulterers and online (French pigeonneau). Wood pigeons are game in the UK and much of Europe and are sold all year. One pigeon per person.
Leftovers
like the next recipes in the book, this is also a way to use pigeons roasted the day before. Reheat them in the sauce until they reach 75 °C.
Oriģināls1796
Kà balloschus zept buhs, jau irr, pahrgreesi zeptus balloschus par widdu, tohs ar sweestu, sakappa un it smalki, samaisi ar druszin milteem, iszeppi plahnus schkinku sweestâ, sagreesi tohs sihkôs , un to zeppeschu klaht, un tee balloschi tur eekscha werd.
Mūsdienu rakstībā2026
Kā baložus cept būs, jau zināms , pārgriezi ceptus baložus par vidu, tos sviestu, sakapā un it , samaisi drusciņ miltiem, izcepi plānus šķiņķu sviestā, sagriezi tos sīkos , un to cepešu klāt, un tie baloži tur iekšā verd.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| cepti baloži | zepti balloschi | roast pigeons | |
| sviests | sweests | butter | |
| sīpols | zihpols | onion | |
| siļķejeb sardeles | silki | herring | |
| sālīti anšovi (sardeles) | sardelles | anchovies | |
| milti | milti | flour | |
| šķiņķisplānās šķēlēs | schkinkis | ham | |
| citrona ripas | zitrohnu rippes | lemon slices | |
| cepeša sula | zeppeschu sulla | roasting juices |
Paņēmieni
- pārgriezt
- kapāt
- apcept
- sautēt
Birkas
- baloži
- ragū
- atlikumi
Piezīmes
- Kā baložus cept būs, jau zināms ir: sk. 07-033 beigas, kur baložus cep tāpat kā cāļus.
- labu siļķi jeb sardeles: siļķi vai sālītus anšovus (sardeles), smalki sakapātus kopā ar cīpolu.
- Šķidrumu grāmata nemin, tikai cepeša sulu.
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