Kid, Hashed

Ingredients

• about two pounds of the remains of a cold roast kid
• a pint of good veal stock
• an ounce and a half of butter, rolled in flour
• a teaspoonful of salt
• half a teaspoonful of pepper
• half a blade of mace
• a sprig of parsley
• a shallot
• a wine-glassful of port
• a tablespoonful of mushroom ketchup
• a teaspoonful of lemon-juice
• a lump of sugar

Method

1. 1

   Cut the kid into slices and keep warm.

2. 2

   Simmer veal stock with butter and seasonings for half an hour.

3. 3

   Strain, add port, ketchup, lemon juice, and sugar.

4. 4

   Heat the kid slices in the sauce and serve immediately.

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 cream. The sauce must not boil after the egg is added, or it will curdle. Pour the sauce over the kid, and serve as hot as possible. G;u-nish the dish with parsley and cut lemon. Probable cost, uncoitain, kids being seldom oft'ered for sale. Sufficient for four persons. Kid, Hashed.— Take about two pounds of the remains of a cold roast kid — if under-dressed so much the better. Cut it into neat slices, and put it into a covered dish until wanted. Put a pint of good veal stock into a saucepan, with an ounce and a half of butter, rolled in flour, a tea-spoonful of stilt, half a tea-spiBonful of pepper, half a blade of mace, a sprig of psu'sley, and a shallot.' Simmer gently for half an hour. Sti-ain the graAy,^d^a wine-glassful of port, a table-spoormilV of mushroom ketchup, a tea- spoonful of lemon-juice, and a lump of sugar

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