Kid, Roast
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 781. The excerpt below is the record exactly as published.
Kid, Hoast. — Soak the kid in a marinade, as directed above ; then bind strips of fat bacon round it, and cover it w-ith buttered paper. Put it down to a clear fixe, and baste liberally. About half an hour- before it is done enough, remove the paper and bacon, dredge some flour over the kid, and continue the basting as before. Dissolve one table-spoonful of red-currant jelly in half a pint of mutton gravy, add a wine-glassful of claret
Cook this with the app: pantry check, scaling, and the assistant.