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Roast Kid with Venison Sauce

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. This dish is very excellent with mutton instead of kid;
  2. the meat tastes like venison if this recipe is followed: Put the meat, say a shoulder of mutton, to soak in a bottle of red wine, with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen peppercorns and a teaspoonful of vinegar, for two hours.
  3. Then bring the liquor to the boil and just before it is boiling pour it over and over the meat.
  4. Do this pouring over of hot liquor for two days.
  5. Then put the meat in the oven with butter, pepper, and salt, till it is cooked.
  6. Sauce: Brown some onions in butter and pour in your liquor, but without the carrot.
  7. Let it simmer for three-quarters of an hour, and pour it through a sieve.
  8. Roll a nut of butter in flour and add little by little the liquor you have from the meat, then a coffee-spoonful of meat extract and two lumps of sugar.
  9. This sauce ought to be quite thick.
  10. It is served with the meat.
  11. [Mme.
  12. Vandervalle.]