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A Kid

A roast kid prepared by cleaning, stuffing, and roasting on a spit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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The recipe

Ingredients

Directions

Prepare

  1. Ensure the kid is well-fed and in prime condition before slaughtering.

  2. Remove the insides and wash the kid thoroughly.

  3. Soak the kid in cold water for 4-5 hours, changing the water 2-3 times.

  4. Dry the kid with a clean cloth and truss it.

Stuff and roast

  1. Rub the inside with pepper and fill it with stuffing, then sew it up tightly.

  2. Cut the neck skin to allow blood to escape during cooking.

  3. Spit the kid and baste it with drippings while roasting.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Kid
Provides the meat, which firms and browns as it roasts.
Stuffing
Fills the cavity, adding flavour and moisture to the inside of the meat.
Drippings
Fat that moistens the surface and promotes browning as it is basted.

The step that matters

Baste the kid while it roasts. Basting with drippings keeps the surface moist and helps it brown, since the exposed outer meat would otherwise dry out over the long roast.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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