The recipe
Ingredients
Directions
Prepare the kid
Ensure the kid is well-fed and in prime condition before cooking.
Roast the kid like a fawn or hare.
Wipe the kid dry and rub the inside with pepper.
Hang it in a dry, cool place.
Clean and truss
Paunch and skin the kid, then wash it.
Soak the kid in cold water for 4-5 hours, changing the water 2-3 times.
Dry the kid with a clean cloth and truss it.
Stuff and roast
Prepare the stuffing and fill the belly, sewing it up tightly.
Cut the neck skin to let the blood out before roasting.
Spit the kid and baste it with drippings or juice.
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
- Forms the main roast, and its fat and muscle give the dish its flavour and texture.
- Stuffing
- Fills the belly, adding flavour and moisture to the meat as it cooks.
- Drippings or juice
- Basting keeps the surface moist and encourages browning as the meat roasts.
The step that matters
Soaking the kid in cold water. Repeated cold soaking draws out blood and loosens residue from the cavity, so the meat is cleaner in taste and appearance. Changing the water keeps it from becoming saturated with what has been drawn out.
“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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