№ 41VII. nodaļa
Cīruļi
Skewered roast quail with buttered crumbs (for larks)
- Serves 4
- about 35 minutes
- Melnraksts · vēl nav izmēģināts
1796Zihruli.
The book gives no quantities; the amounts below are ours. Larks are protected wild songbirds, so we use farmed quail (see Notes).
Method
5 soļi- Heat the oven to 220 °C. Rinse the quail briefly in cold water and pat them dry.
- Thread two quail onto each skewer, crosswise through the body below the breast. Rest the skewers across a roasting tin so the birds hang clear of the bottom, like on a gridiron.
- Brush with butter and roast for 8 minutes. Sprinkle with half the salt, baste generously with butter, turn the skewers and roast for 5 minutes more.
- Salt and baste again, scatter the breadcrumbs over and roast for a final 4–5 minutes, until the crumbs are golden and the thickest part of the thigh reaches 75 °C.
- Slide the quail off the skewers and serve with the butter from the tin.
Notes
What the book says vs. what we added
the book lets you cut off the larks' heads or leave them on, and take out the small guts carefully so the fat doesn't come out with them. The birds are then put in water for a while, roasted on a small bird spit over the gridiron, salted as they cook, basted generously with butter and sprinkled with crumbled bread. They can also be fried in a pan with their heads on and the guts left inside. The oven, the skewers in a tin and the times are ours.
On the grill or in a pan
the skewers can go under a hot grill or on a barbecue, turned often, for 15–18 minutes. For the pan version, brown the quail in butter for 5 minutes, then cover and cook over medium-low heat for 12–15 minutes, turning, and sprinkle with the crumbs at the end.
Why quail
the skylark is a protected songbird across most of Europe and is not sold. Larks were once a delicacy; Leipzig was famous for its lark pies until lark hunting in Saxony was banned in 1876. A lark weighs about 40 g, so one quail stands in for three or four. We cook the quail drawn, as they are sold.
Oriģināls1796
Teem zihruleem warr tahs galwas nogreest arri klaht, tahs sihkas warr isnemt, bet , ka ne israuj , tad kahdu brihdi uhdenî , us us resti zepti, un zeppoht , baggatigi ar sweestu apleeti un ar maises apbahrstiti; pannâ winnus warr iszept, tahs galwas klaht un tahs eekschâ .
Mūsdienu rakstībā2026
Tiem cīruļiem var tās galvas nogriezt arī klāt, tās sīkas var izņemt, bet , ka neizrauj , tad kādu brīdi ūdenī , uz uz cepti, un cepot sālīti, bagātīgi sviestu aplieti un maizes apbārstīti; pannā viņus var izcept, tās galvas klāt un tās iekšā .
Sastāvdaļas4
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| cīruļi | zihruli | larks | |
| sāls | sahls | salt | |
| sviests | sweests | butter | |
| maizes mīkstums | maises mihkstums | white breadcrumbs |
Paņēmieni
- cept uz iesma
- cept uz restēm
- cept pannā
- aplaistīt
- apbārstīt
Birkas
- medījums
- sīkie putni
- cepeši
Piezīmes
- Virsrakstā un tekstā zihruł- ar pārsvītrotu ł; rakstīts bez svītras.
- zarnas: iespiests sarnas; s lasīts kā z (zarnas), sal. 07-038.
- ka taukus neizrauj līdz: lai kopā ar zarnām neizrauj arī taukus.
- liktas: tā iespiests sieviešu dzimtē, lai gan cīruļi ir vīriešu dzimtē un pārējie divdabji ir zepti, sahliti, apleeti. Var būt iespiedkļūda (likti).
- uz putnu iesmiņu uz resti: uz maza putnu iesmiņa, kas likts uz restēm virs oglēm.
← → receptes · S skenējums · V vārdnīca · ⌘K meklēt