Pawaru-Grahmata

№ 46VII. nodaļa

Kā no visiem aukstiem cepešiem ragū būs taisīt

Ragout of leftover roast meat

  • Serves 4
  • about 35 minutes
  • Melnraksts · vēl nav izmēģināts

1796Kà no wisseem auksteem zeppescheem Ragout buhs taisiht.

Modernizētslpp. 299–300 · PDF 313–314
4 porcijas

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

Method

5 soļi
  1. Melt the butter in a heavy saucepan, stir in the flour and cook over medium-low heat, stirring all the time, for 5–8 minutes, until nut-brown.
  2. Add the meat, onion and bay leaves, then pour in the gravy and stock a little at a time, stirring until smooth.
  3. Bring to the boil, then simmer gently, partly covered, for 15–20 minutes, until the onion is soft, the sauce coats the meat and the meat is hot through (75 °C).
  4. Stir in any of the optional additions for the last 5 minutes. With the game additions, simmer until the jelly has melted and taste for sugar.
  5. Season (go easy on salt if you added anchovies, herring, capers or olives), take out the bay leaves and serve.

Notes

What the book says vs. what we added

the method is the book's: the roast cut in larger pieces than for the fricassee (07-045), or chopped, put into a brown roux with chopped onions, bay leaves and the leftover roast juices, with a little boiling water or beef stock, and boiled through. Anchovies, finely cut herring, capers and olives may be added. For game, preserved currants or cherry juice, red wine, cloves and sugar. The book ends by saying that this is how to make a pleasant change with all kinds of roasts. The salt, pepper and all amounts and times are ours.

Currants

the book's sustrenes (Jāņa ogas) are currants, preserved with sugar. Redcurrant jelly, the classic partner for game in English cooking, is the easiest modern form; blackcurrant jelly works too.

Leftovers

keep cooked meat in the fridge for no more than 2 days and reheat it only once, until piping hot.

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