Pawaru-Grahmata

№ 38IX. nodaļa

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Roast veal pie with raisins, capers and olives

  • Serves 6
  • about 1½ hours, using cooked veal
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no tellu zeppescha.

Modernizētslpp. 397 · PDF 411
6 porcijas

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

Method

4 soļi
  1. Put the veal, suet, wine, butter, raisins, capers, olives, mace and lemon zest and juice in a saucepan. Simmer gently, stirring now and then, for 15–20 minutes, until the liquid has cooked down to a thick, glossy sauce: the book's "until it cooks in well". Season and leave to cool completely.
  2. Heat the oven to 200 °C (180 °C fan). Roll out two thirds of the pastry and line a 22 cm pie dish, about 4 cm deep. Spoon in the cold filling.
  3. Roll out the rest of the pastry for a lid, wet the edge, press the lid on and crimp it. Cut a steam hole and brush with egg.
  4. Bake for 30–35 minutes, until the pastry is golden and the filling is piping hot: at least 72 °C in the centre.

Notes

What the book says vs. what we added

roast veal is chopped with very fresh beef kidney fat and cooked with wine, butter, raisins, capers, olives, mace and lemon peel and juice until it has cooked in well; then it is baked as a pie, either in a pewter dish with a pastry rim or in a separate pastry case. The amounts, seasoning, glaze, temperatures and times are ours.

Leftovers

a pie for the rest of a veal roast. Cold roast pork or chicken work too.

Suet

fresh beef kidney fat melts into the filling and makes it rich. Grate it frozen, or ask the butcher for shredded suet; butter is a fine substitute.

Reheating

the meat is already cooked, so the pie only needs to heat through, but it must get properly hot in the middle.

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