For the adventurous cook, give this medieval recipe a try.

This is an excerpt from Libre del Coch
(Spain, 1520 – Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris’ Florilegium

22. POTTAGE OF MARINATED KID WHICH IS CALLED JANETE OF KID. Take a forequarter of kid and cook it in a pot, and after it is cooked take it out, and cut it into pieces as big as a walnut; and take fatty bacon, and gently fry [the kid] with it and with a little bit of onion; then take toasted almonds and grind them in a mortar with a piece of kid’s liver roasted on the coals and with a crustless piece of bread soaked in white vinegar; and all of this should be ground together with a pair of egg yolks for each dish; and after it is all well-ground, blend it with good broth. And then strain it through a woolen cloth; and when it has been strained, put it in the pot where it must cook. And cast in all fine spices; and put the kid in the pot together with the sauce. And cook it, and when it is cooked, cast a little cut-up parsley in the pot, and sugar, and make it in such a manner that it tastes a little of vinegar; and cast on it the pot-grease from the first cooking of the kid, and cast on enough.

(this version from Medieval Cookery)

Related Posts

1. Goat Birria
2. Goat Cheese Souffle
3. Kid Crisis at a Glance
4. A Simple Andalusian Recipe
5. Goat Liver Curry

This entry was posted on Friday, April 23rd, 2010 at 10:59 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.