The original text of the recipe: “Be grazed or domesticated, cook in the fire, the fire must be a bit hot, sprinkle it with butter from time to time, and stew slices of lemon juice into it and anoint it with brine. the sauce that grew out of it, the fat, add a spoonful of meat in that roasted sauce and give it to the salad table. ”
Source: 1501 dishes, Constantin Bacalbasa, 1935
half gang (about 1.5 kg)
a piece of butter
a little bit of oil
1/2 glass of water
salt
2 lamai
clean and wash the gauntlet
glue the garlic with butter and put it in the oven in a tray with oil, in which I put a little water, leaving it to rummage easily
when the garnish is slightly browned, remove from the oven and in several places, raise the meat with the knife to penetrate well
make a brine by mixing the salt water with which the glue is sprayed
from time to time, sprinkle the lemon juice gauze and come back to roasted nicely on all sides (2-3 times)
when the gang is ready, remove it from the oven and place it on the serving plate
the fat is slowly drained from the surface of the juice left in the tray, and the remaining juice is poured over the gouge, in the serving plate (it is a pleasant sour sauce from the lemon juice). If the sauce is not enough, add some water or meat soup (it was not necessary).
the gang can be sown with lemon slices and served
The original recipe does not indicate the exact quantities of ingredients, so we can adapt to our own taste. I have followed the quantities indicated above.
Feta Gang – a very nice combination of lemon goulash, a delicious steak!
