Kid (a la Poulette)

Ingredients

• a young kid
• a pint of veal stock
• a teaspoonful of salt
• half a teaspoonful of pepper
• half a teaspoonful of powdered mace
• a dozen button-mushrooms
• a bunch of parsley
• a piece of butter, the size of an egg, rolled in flour
• the well-beaten yolk of an egg
• a tablespoonful of thick cream

Method

1. 1

   Soak the kid in milk and water for four hours, then drain and bind with bacon.

2. 2

   Roast for three-quarters of an hour.

3. 3

   Cut a piece from it, stew with veal stock and other ingredients for an hour, then strain and add egg yolk and cream.

4. 4

   Pour sauce over the kid and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 780. The excerpt below is the record exactly as published.

tea- spoonful of salt, and half a tea-spoonful of pepper. WTien the dry ingredients are thoroughly blended, add half a pint of port or claret, and the yolks of four well-beaten eggs. Put the mix- ture neatly into a veal caul (or when this cannot be procui-ed, put it into a stmcepan), and bake in a quick oven. Serve as hot as possible, with half a pint of good brown gravy in the dish. Time, thi-oe-quarters of an hour to bake. Pro- bablecost, exclusive of the wine. Is. 8d. Suffi- cient for four or five persons. Kid. — A young sucking kid, well cooked, forms an excellent dish, and is generally dressed whole, Kke a hare. If grown to any size, it should be jointed before cooking. As it is a dry meat it should be either soaked in a marinade for a few hours, and afterwards liung up for a day or two, or larded before being roasted. The marinade may be made of one pint of vinegar, one pint of cold water, half a pint of port, two ounces of salt, two ounces, of moist sugar, twelve peppercoi-ns, and a bay- leaf. Place the kid in this, baste it frequently, and wash it in the marinade once or twice when it is himg up after being taken out. Kid (a la Poulette). — Soak a young Idd in milk and water for four hours. Drain it, bind strips of fat bacon round it, and roast before a clear fire for three-quarters of an hour. Take it down, and cut a neat piece, weighing about two pounds, from it, leaving the rest to hash, or cook at some other time. Put the piec« cut off into a 8auc€pan, with a pint of veal stock, a tea-epoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of powdered mace, a dozen button-mushrooms, a bunch of parsley, and a piece of butter, the size of an egg, rolled in flour. Let it stew gently for an hour ; then take out the meat, place it on a hot dish, strain the sauce, let it boil up onc« more, then draw it to the side of the fire to cool for two minutes, and add gradually the well-beaten yolk of an egg, mixed with a tal»le- spoonful of thick cr

Cook this with the app: pantry check, scaling, and the assistant.