Roast Kid

Ingredients

• 4 pounds young goat meat
• 1 teaspoon thyme
• 1 cup vinegar
• 1 bay leaf, crushed
• 2 onions, minced
• 1 teaspoon salt

Method

No method was recorded for this recipe.

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 62. The excerpt below is the record exactly as published.

1 teaspoon salt Yi teaspoon saffron Heat oil in a kettle until it smokes, then cool a little and fry in it the garlic, green pepper, salt and saffron. Add meat and boiling broth to cover. Add potatoes and allow to simmer until they are tender. 5 minutes before serving, add the peppers and beet which has been fried. In Europe the beets are sold in the market already boiled. COOKED MEAT WITH FILBERTS (Came con Avellanas) 4 cups cooked meat, cut up 1 sprig parsley, minced 3 tablespoons butter 2 tomatoes, chopped 1 onion, minced Salt and pepper 1 garlic clove, minced Yi cup whole filberts, roasted Yi cup filberts, ground 150 THE EUROPEAN COOKBOOK Brown meat in a sauce pan with butter. Add onion, garlic and parsley and brown. Add tomatoes and cook until onion is tender and mixture has thickened. Season with salt and pepper. Add the filbert and serve. OX-TONGUE BAKED (Lengua de Vaca Asada) i smoked tongue i onion, chopped Bacon strips i garlic clove, minced Herb bouquet Salt *4 cup butter 6 peppercorns Yi cup white wine Soak tongue overnight. Cover with boiling water and slowly cook until just tender. Drain, remove skin and roots; lard with bacon strips. Lay in roasting pan or pot-roast kettle with all other ingredients; add 2 cups of the tongue liquor, and bake or pot-roast, turning occasionally until liquid has evaporated and tongue is lightly browned. Take up. Add a little of the tongue liquor to pan contents, boil up, strain, and serve as a sauce. PORK IN PATAPAR (Albondigas Empapeladas de Cerdo) 2 pounds pork loin % teaspoon pepper Y2 pound ham Juice 2 lemons 2 teaspoons salt 2 tablespoons butter, melted Bread crumbs Chop the pork and ham fine. Season with salt, pepper and lemon juice. Form into balls and roll in melted butter, then in bread crumbs. Envelop each ball in a piece of oiled paper and bake. Serve very hot in the papers. / SPANISH 151 PORK HAMBURGERS (Came de Cerdo en Tortilla) 2 pounds lean pork 2 teaspoons butter, melted . 1 onion, minced 1 teaspoon vinegar 1 garlic clove, minced 1 egg yolk 1 sprig parsley, minced Bread crumbs 1 teaspoon each salt, pepper, Fat for frying cinnamon and saffron Put pork through a grinder and place in a bowl with onion, garlic and parsley. Add salt and pepper, cinnamon and saffron. Stir in butter and vinegar. Let the mixture season for an hour. Form into cakes, dip in egg yolk beaten with a little cold water and cover with bread crumbs. Fry on both sides. Tortillas of beef and mutton are made the same way. The Spaniard utilizes every portion of the pig; nothing is thrown away. The tail, the ear, the snout and the ribs figure largely in their succulent cocidos. The kidneys are cooked in wine. Chitterlings appear in pies. A roast ham is usually the selection for a formal occasion, and an embuchado, a large sausage made of pork minced fine, is the popular choice of a more intimate table, while jellied pigs feet are luncheon treats. SUGARED PORK (Carne de Cerdo en Dulce) 1 pork loin 2 tablespoons syrup Salt and pepper 2 tablespoons granulated sugar 2 tablespoons fat Thin slices orange 1 pint white wine Parsley sprigs Rub the meat well with salt and pepper and brown it nicely in hot fat. Add the wine, syrup, and just enough boiling water to half cover. Cover the kettle as close as possible and let simmer until tender, turning every 5 minutes at first, then every 10 i52 THE EUROPEAN COOKBOOK minutes. Allow 30 minutes to the pound. When tender take out and sprinkle sugar over it. Set under grill until a sugar crust forms. Garnish with orange slices and parsley. Serve with salsa de Catalana, substituting the liquid in which the pork was cooked for the salsa espanola required in the salsa de Catalana recipe. (See under sauces.) PORK CHOPS WITH CAPERS {Chuletas de Cerdo con Alcaparras) 6 pork chops 1 teaspoon vinegar Salt 1 green pepper, minced Flour 2 tablespoons capers 1 tablespoon butter Parsley sprigs Hot meat broth 12 Spanish olives Have the chops cut fairly thin, salt them and roll in flour. Heat butter in a sauce pan and put in the chops, turning them until both sides are a golden brown. Then put in enough broth to not quite cover them and add vinegar. Cook, closely covered, over moderate heat for 40 minutes. When ready to serve add green pepper and capers. Garnish with parsley and olives. Pickled green nasturtium seeds are much used in place of capers, for the Spaniards consider the nasturtium, flowers, leaves, stems and seeds, indispensable ingredients in several dishes. GRILLED RASHERS OF PORK (Lonjas de Cerdo Esparrilladas) 1 pound lean pork Olive oil Salt and pepper Chestnut and red bean puree Cut pork as thin as breakfast bacon. Season with salt and pepper and rub on each side with olive oil. Grill under a quick flame 15 minutes, then arrange on a plate in the form of a crown a thick puree of chestnuts and red beans in the center SPANISH ' 153 holding up the pork rashers. The puree must be as thick as mashed potatoes. ORENSE CURATES HAM (Jamon del Cura de Sacra de Orense) 1 ham 3 onions, sliced Sour grass or sorrel Herb bouquet % cup coriander seeds Granulated sugar 3 carrots, sliced Parsley 1 parsnip, sliced 1 tablespoon flour 2 tablespoons sherry Put ham in a large pot with a wisp of sour grass, coriander seeds, carrots, parsnip, onion and herb bouquet, and cold water to cover. Bring to a boil, then simmer about 3 or 4 hours, or until tender. Wash skin in hot water, but do not remove it, for the Spanish cook says "the skin of the ham is the bottle that holds the perfume within." Rub skin generously with sugar and brown in the oven. The Spanish cook uses a red hot Pala or salamander to melt the sugar into the skin and brown it to a golden crust. Serve on platter in a nest of parsley and ornament shank bone with a paper rosette. Make sauce by browning flour in 1 tablespoon fat skimmed from the cooking liquor. Gradually stir in 1 cup strained liquor, add sherry and serve. A hot spinach pie usually accompanies baked ham. This is simply minced cooked spinach, well seasoned, covered with a pie crust and baked. If the occasion is a fiesta, there will be purees of apples and chestnuts; and gelatines cut in fancy forms, sugared, and dipped in chocolate. Throughout the province of Orense ham is at its best, the hog's fare being almost exclusively the big rich chestnuts of the region. Other fine hams come from Aviles, Jabuco, Montachez, Trevelez, and Villalba. 154 THE EUROPEAN COOKBOOK ROAST KID (Cabrito Asado) 4 pounds young goat meat i teaspoon thyme i cup vinegar i bay leaf, crushed 2 onions, minced

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