Two Roast a Kid (Goat)

Arts  and Sciences project - Stepping Down Coronet - Archduchy of Connacht

Two Roast a Kid

 

This recipe was used in a Archduchy of Connacht - arts and sciences entry for Journayman level. These excerts are from the judges of the Stepping Down Coronet (Adrian) 2011 that took place the weekend before the May (Canadian) long weekend. To acheive journyman level one must hold an average of 25 points among the three judges that are judging the entry. It should be noted that the entry was prepared entirely on the camp site, and serve that evening to the judges. In this conclusion there is a number of factors that one must acheive, and these are Authenticity, (0-6): Functionality, (1-2): Documentation, (0-6) with the aspect of a bonus point of 1; Difficulty and Complexity, (1-6) with a bonus point of 1: and Craftsmaship (1-8) with a bonus of 1,2 or 3. Between the three judges the average point spread was 22.5 points.

Two Roast a Kid

Truss your...Kid procking the head backwards over the shoulder, trying it down; set it and lard it with bacon, and draw it with Time, and a little Lemmon-pill ... And when it is enough serve it up with Vension Sauce.

WILLAIM Rabisha, the whole body of Cookery Dissected

Other Forcing of livers of poultry or kid

Take the Liver raw, and cut it into little bits like dice, and as much interlarded bacon cut in the same form, some sweet herbs, chopped small amongst; a;so some raw yolks of eggs, and some beaten cloves and mace, pepper and salt, a few prumes, and rasins, or no fruit, but grapes or gooseberries, a little grated parmeson, a clove or two of garlick and fill your...Kid.

ROBERT May, The accomplished Cook

Modern Version

1 hindquarter of a young kid, boned - in the book it can be substituted with young pork, but in this case I substituted with leg of lamb.

1/4 pound of chicken livers or kid liver. - note liver can be an over powering favor when cooking, and decided from past expience when cooking with liver on other meat dishes to substitute chicken hearts instead.

1 egg yolk - beaten

1/4 cup Parmedan cheese

1 small bud of garlic minced

2 Tablespoons minced chives - as sometimes chives are not in season, substitute green onion tops

1/8 Teaspoon of mace

1/8 Teaspoon of pepper

1 pinch of cloves

For Basting

2 Tablespoons butter melted

1 Teaspoon salt

1 Teaspoon nutneg

De bone and flatten the meat and remove any tendons. Minced the liver and bacon together, and add all the other ingredients to the minced bacon and liver and mix thoroughly. Spread the dressing over the center of the flatten meat and bring the two sides together overlapping them, then tie the roast crosswise and lengthwise with heavy cotton thread, or butcher cord. Melt the butter for basting and add salt and nutneg. Bast roast with this mixture and roast uncovered at 350 F. for an hour basting every 15 minutes.

In roasting in a open roasting pan it is adviseable to have a bit of water at the bottom of pan to prevent buring of the meat.

Slice the roast, before removing the strings. Arrange slices on a heated serving plater and spoon the pan gravy over the slices.

Source - Dining with Shakespeare (1976) - Madge Lorwin pgs 23-25

Comments from the cook: This is very tastful and filling dish. Please do not over cook lamb as this will not make it juicy, but rather tough and one should use a thermometer and make sure that meat is cooked at 70 C. In serving this dish, preheat a stoneware deep dish, and lay the slices of meat than apply the pan gravy (juices) over the meat. The dish using leg of lamb would serve easly 10 people. As this recipe implies with Dining with Shakespeare, the recipe was used in around the mid 1560s.