Roast Kid

Ingredients

• 1 young kid
• 1 clove
• Salt and pepper
• 1 cup olive oil
• 3 garlic cloves, crushed
• 1 cup white wine
• 2 onions, minced
• 1 cup Marsala
• 2 bay leaves
• 1 pound dates, stoned
• 2 sprigs thyme
• 1 blade mace
• 1/4 cup flour
• Thin slices salt pork

Method

1. 1

   Have the kid well cleaned.

2. 2

   Mix all ingredients, except Marsala, dates, and pork, and rub mixture over the kid, inside and out.

3. 3

   Set away in a wide crock for a day, turning occasionally.

4. 4

   Drain and dry.

5. 5

   Prepare giblets, blanching and skinning sweetbreads and brains, and skinning liver and kidneys; chop them together and season.

6. 6

   Chop dates, warm Marsala and pour over them.

7. 7

   Let stand until wine is absorbed; mix with chopped giblets; stuff the kid and sew up.

8. 8

   Cut ligaments at the joints; fold legs close to body and tie securely.

9. 9

   Lay salt pork over breast and back and wrap with twine.

10. 10

    Place kid in oiled paper bag, lay in roasting pan and bake 1 hour, turning every 15 minutes.

11. 11

    Remove paper, add heated marinating liquid to pan and finish baking, basting frequently.

12. 12

    Remove pork for the last 15 minutes.

13. 13

    Thicken gravy with flour.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 18. The excerpt below is the record exactly as published.

ROAST KID i young kid i clove Salt and pepper i cup olive oil 3 garlic cloves, crushed i cup white wine 2 onions, minced i cup Marsala 2 bay leaves i pound dates, stoned 2 sprigs thyme Thin slices salt pork i blade mace lA cup flour Have the kid well cleaned. Put brain, liver and sweetbreads in refrigerator, with any other giblets. (Perhaps the kid kidneys and chitterlings fancied by the Italians are too highly flavored.) Mix all other ingredients, except Marsala, dates, and pork, and rub mixture over the kid, inside and out. Set away in a wide ITALIAN 41 crock for a day, turning occasionally. Drain and dry. Strain marinating liquid. Prepare giblets, blanching and skinning sweetbreads and brains, and skinning liver and kidneys; chop them together and season. Chop dates, warm Marsala and pour over them. Let stand until wine is absorbed; mix with chopped giblets; stuff the kid and sew up. Cut ligaments at the joints; fold legs close to body and tie securely. Lay salt pork over breast and back and wrap with twine. Place kid in oiled paper bag, lay in roasting pan and bake 1 hour, turning every 15 minutes. Remove paper, add heated marinating liquid to pan and finish baking, basting frequently. Remove pork for the last 15 minutes. Remove twine. Take up. Thicken gravy with flour. If a more delicate flavor is desired, discard marinating liquid and finish last basting with pan liquor and l/2 cup melted butter. A number of years ago a past-master at the art of kid-roast- ing erected the brick beehive oven of his native land in a vacant lot just off Mulberry Bend in New York, sheltered it with a crude booth, and sold the succulent steaming meat at the dinner hour to neighbors, who hurried home with precious plattersful for waiting families. Gradually his fame spread, and food sophisticates who had lived in Italy began stopping in front of the humble shelter, some of them tarrying to consume their purchases on the spot, with chunks of crunchy hearth bread and black olives. One day an excavator rolled into the lot, and the goat cook disappeared. Inquiries at the corner grocery re- vealed that he had gone back home to buy the local albergo (inn). 42 THE EUROPEAN COOKBOOK VEAL KIDNEYS WITH PARMESAN i calf's kidney i sprig parsley Y4 cup white wine

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