Roasted Kid

Ingredients

• 1 pint of vinegar
• 1 pint of water
• 1/2 pint of port wine
• 2 heaped table-spoonfuls of moist sugar
• 2 smaller table-spoonfuls of salt
• a bay-leaf
• a few peppercorns
• 1oz. of butter
• 1 table-spoonful of flour
• 1/2 pint of clear veal stock
• 1/2 blade of mace
• one shallot
• two or three sprigs of parsley
• 1 wineglassful of port wine
• the strained juice of 1/2 a lemon
• a few drops of mushroom ketchup
• a small quantity of loaf sugar

Method

1. 1

   Mix vinegar, water, port wine, sugar, salt, bay-leaf, and peppercorns; pour over Kid and steep.

2. 2

   Hang for two days, wash with marinade.

3. 3

   Roast whole.

4. 4

   Prepare sauce with butter and flour, add stock, mace, shallot, parsley, season, boil for half an hour, strain, add port wine, lemon juice, ketchup, and sugar.

5. 5

   Serve Kid with gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 183. The excerpt below is the record exactly as published.

2oz. of butter with 1 table-spoonful of flour in a stewpan, pour in 1 pint of clear veal stock, add a bunch of parsley, | blade of mace, a dozen button-mushrooms, and the pieces of meat from the back of the Kid ; season to taste with salt and pepper, and stew gently at the side of the fire for nearly an hour. Afterwards take out the pieces of meat and place them on a hot dish ; strain the sauce, return it to the stewpan, and boil quickly until reduced and thickened. Move the sauce to the side of the fire, put in the mushrooms again, and when it has slightly cooked stir in the yolk of an egg beaten up together with 1 table-spoonful of cream, and strained. Pour the sauce over the Kid, garnish with slices of lemon and parsley, and serve. Kid Country-Captain. — Partly roast or broil a quarter of Kid, then cut it up in about eighteen pieoes. Put 4oz. of For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. 796 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Kid — continued. fat or butter into a saucepan, boil it, add 'about twenty onions cut up in slices, fry, take them out, put in I tea- spoonful of ground chillies, and \ teaspoonful of turmeric ; brown them slightly, add the pieces of Kid’s meat and 1 teaspoonful of salt, and continue to cook until the meat is perfectly tender. Turn the whole out on to a dish, and serve with the onions for garnish. Kid Cutlets. — Take some cutlets from a loin of Kid, and dust over with salt, pepper, and grated nutmeg ; roll them in beaten yolk of egg and then in finely-grated breadcrumbs, coating them well ; put a large piece of butter or clarified fat into a deep frying-pan, place it on the fire, and when boiling put in the cutlets and fry until nicely browned. As the cutlets are cooked, place them on a sheet of kitchen-paper to drain. Put 2oz. of flour into a stewpan with § table- spoonful of finely-chopped parsley, and salt and pepper to taste. Fry until it begins to brown, then dredge in | table- spoonful of flour, and stir for a few minutes longer over the fire, then pour in 1 breakfast-cupful of water and boil for a few minutes. Arrange the cutlets in a circle on a hot dish, pour the sauce in the centre, and serve. Kid Pilau. — Cut up two legs of Kid into small slices, put them into a saucepan containing sufficient boiling water to cover them, and simmer slowly until done. In the meantime put 1 breakfast-cupful of well-washed rice into a saucepan, cover it with gravy strongly seasoned with onions, green ginger, salt, and spices, and continue to boil until the rice is quite soft. Then put the slices in the centre of a dish, and pour the rice mixture on them. Garnish over the meat and rice with fried onions, and round the dish with bits of fried bacon and slices of hard-boiled eggs. Cold cooked meat is frequently used to make this dish, or the slices of raw meat may be partly browned in a frying-pan before boiling. Ilinced Kid. — Cut the remains of any part of cooked Kid into thin slices ; put 1 pint of piquant sauce in a saucepan and place it over the fire until boiling, then move it to the side and throw in the pieces of meat. Season well, and stir in 1 table-spoonful of red-currant jelly. The sauce should not boil after the pieces are added. When the meat is hot, turn the whole on to a hot dish, garnish with sippets of toast or croutons of fried bread, and serve. Boasted Kid. — (1) Procure a young Kid. Mix together 1 pint of vinegar, 1 pint of water, ^ pint of port wine, 2 heaped table-spoonfuls of moist sugar, 2 smaller table- spoonfuls of salt, a bay-leaf, and a few peppercorns. Pour this mixture over the Kid, and let it steep for several hours, turning occasionally. Afterwards hang the Kid up for two days, and wash over once or twice with its marinading liquor. When ready, roast it whole. Prepare the following sauce : Put loz. of butter in a stewpan with 1 table-spoonful of flour, and stir them over the fire until well mixed, then pour in | pint of clear veal stock, add half a blade of mace, one shallot, and two or three sprigs of parsley. Season to taste with salt and pepper, and boil it gently at the side of the fire for half-an- hour. Strain the sauce, return it to the stewpan, and boil up once ; mix in 1 wineglassful of port wine, the strained juice of half a lemon, a few drops of mushroom ketchup, and a small quantity of loaf sugar

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