The encyclopaedia of practical cookery

Kid a la Foulette.— Procure a very young Kid, put it in a deep dish with milk-and-water to cover, and soak for several hours. Dry the Kid, bind it round with some thin strips of fat bacon, and roast in front of a clear fire. When nearly cooked, take the Kid up and cut off the meat from the back into one or two pieces. Mix 2oz. of butter with 1 table-spoonful of flour in a stewpan, pour in 1 pint of clear veal stock, add a bunch of parsley, | blade of mace, a dozen button-mushrooms, and the pieces of meat from the back of the Kid ; season to taste with salt and pepper, and stew gently at the side of the fire for nearly an hour. Afterwards take out the pieces of meat and place them on a hot dish ; strain the sauce, return it to the stewpan, and boil quickly until reduced and thickened. Move the sauce to the side of the fire, put in the mushrooms again, and when it has slightly cooked stir in the yolk of an egg beaten up together with 1 table-spoonful of cream, and strained. Pour the sauce over the Kid, garnish with slices of lemon and parsley, and serve. Kid Country-Captain. — Partly roast or broil a quarter of Kid, then cut it up in about eighteen pieces. Put 4oz. of For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. Kid — continued. fat or butter into a saucepan, boil it, add 'about twenty onions cut up in slices, fry, take them out, put in I teaspoonful of ground chillies, and \ teaspoonful of turmeric ; brown them slightly, add the pieces of Kid’s meat and 1 teaspoonful of salt, and continue to cook until the meat is perfectly tender. Turn the whole out on to a dish, and serve with the onions for garnish. Kid Cutlets. — Take some cutlets from a loin of Kid, and dust over with salt, pepper, and grated nutmeg ; roll them in beaten yolk of egg and then in finely-grated breadcrumbs, coating them well ; put a large piece of butter or clarified fat into a deep frying-pan, place it on the fire, and when boiling put in the cutlets and fry until nicely browned. As the cutlets are cooked, place them on a sheet of kitchen-paper to drain. Put 2oz. of flour into a stewpan with § tablespoonful of finely-chopped parsley, and salt and pepper to taste. Fry until it begins to brown, then dredge in | tablespoonful of flour, and stir for a few minutes longer over the fire, then pour in 1 breakfast-cupful of water and boil for a few minutes. Arrange the cutlets in a circle on a hot dish, pour the sauce in the centre, and serve. Kid Pilau. — Cut up two legs of Kid into small slices, put them into a saucepan containing sufficient boiling water to cover them, and simmer slowly until done. In the meantime put 1 breakfast-cupful of well-washed rice into a saucepan, cover it with gravy strongly seasoned with onions, green ginger, salt, and spices, and continue to boil until the rice is quite soft. Then put the slices in the centre of a dish, and pour the rice mixture on them. Garnish over the meat and rice with fried onions, and round the dish with bits of fried bacon and slices of hard-boiled eggs. Cold cooked meat is frequently used to make this dish, or the slices of raw meat may be partly browned in a frying-pan before boiling.