Seasoning meat

Light seasoned meat with Worcestershire sauce , lemon and bread

Spiced meat is a meat dish or ragout with sauce and is therefore also known as sauce meat or sauté .

preparation

To prepare, you dice raw or pre-cooked meat. This is fried and deglaciated with brandy or wine . Then fill it up with a pre-cooked sauce and then taste it.

variants

• Light seasoned meat is an alternative to ragout fin . Lean poultry or pork is cooked. The cooled meat is cut into fine cubes. Then it is marinated with white wine , Worcestershire sauce , lemon , white pepper and salt . From the broth you cook a white sauce / sauce velouté , which is mixed with the meat. The seasoned meat is filled into refractory molds , sprinkled with cheese and gratinated . It is typically served with lemon and toasted bread ; Worcester sauce is served with it.
• Spiced meat from pork - As a variant in the kitchen of the GDR , which is still preserved today, the light spiced meat is gratinated with Dutch sauce and grated cheese.

literature

• Herring Lexicon of the Kitchen . 25th edition. Fachbuchverlag Pfannenberg, Haan-Gruiten 2016, ISBN 978-3-86820-344-8 , p. 489/490 .