A piece of meat the Gdańsk way
1 i 1/2 kg of beef (topical or cruciferous), 15 a dag of lard, half a teaspoon of ginger, half a teaspoon of finely mashed allspice, a portion of soup vegetables without cabbage, a glass of dry red wine, half a cup of weak wine vinegar, 1 broth or bones and vegetables, salt, a piece of beef tallow
Sos: spoon of butter, spoon of flour, 3 tablespoons of rather coarsely grated horseradish, 3 spoons of chopped sour cucumbers, 2 spoons of capers or salted nasturtium fruits, clove of garlic, half a cup of sour cream, 2 yolks, spoon of vinegar, a teaspoon of sugar, a pinch of grated nutmeg
Remove the membranes from the meat, rinse them thoroughly and rub with salt. Rub the lard with ginger, pepper, allspice and salt, cut into narrow strips and fill the meat with them. Scrape the greens, wash, finely slice and place on the bottom of the saucepan together with the pieces of tallow. Put the meat on it, pour wine and vinegar and simmer, covered, over low heat. When the wine-vinegar fluid has completely evaporated and soaked into the meat, pour them with broth and cook. Remove soft meat, Strain the sauce and thicken with a roux of butter and flour, add horseradish, cucumbers, kapary, a clove of garlic crushed with salt, vinegar, sugar and salt to taste, nutmeg and cream. Bring to a boil, remove from heat and add mixed yolks. Cool. It is a tasty version of cold meat in a spicy sauce, with a strong spicy note, very suitable for this evening.