Roast Kid (Cabrito Asado)

Ingredients

• 4 pounds young goat meat
• 1 teaspoon thyme
• 1 cup vinegar
• 1 bay leaf, crushed
• 2 onions, minced
• 1 teaspoon salt
• 1 garlic clove, minced
• 1/2 pound salt pork

Method

1. 1

   Marinate the meat for several hours in a pickle made with a mixture of all the ingredients except the salt pork.

2. 2

   After 5 hours, remove the meat from the pickle, cut the salt pork in thin shreds and lard the meat well with it.

3. 3

   Then envelop meat in well-oiled paper bag and put it in the oven to bake.

4. 4

   After 0.5 hour, turn it over.

5. 5

   Take it out of the paper to brown well, and serve in its own juices.

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

ROAST KID (Cabrito Asado) 4 pounds young goat meat i teaspoon thyme i cup vinegar i bay leaf, crushed 2 onions, minced i teaspoon salt i garlic clove, minced l/2 pound salt pork Marinate the meat for several hours in a pickle made with a mixture of all the ingredients except the salt pork. After 5 hours remove the meat from the pickle, cut the salt pork in thin shreds and lard the meat well with it. Then envelop meat in well-oiled paper bag and put it in the oven to bake. After 54 hour turn it over. Take it out of the paper to brown well, and serve in its own juices. CHICKEN SPANISH STYLE (Polio a la Espahol) 1 young chicken 2 ground peppercorns 1 slice salt pork 1 teaspoon salt

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