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Roast Kid (young goat)

Cleaned kid meat is soaked, rubbed with salt and cold butter, roasted in strong heat and basted with boiling water and cream; the pan juices are thickened with cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 670 (falt i det fri)

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About the dish

Kid meat was considered mild and easily digestible and therefore well suited to invalid fare.

How to make it

  1. 1

    Soak in water

    Place the cleaned kid meat in cold water for a couple of hours. Dry it well.

  2. 2

    Rub in

    Rub the meat with salt and the cold butter.

  3. 3

    Roast

    Place the roast in a smoking hot oven (about 250 °C (480 °F)). Once the meat begins to brown, baste it with boiling water and cream. Baste with the pan juices during roasting.

  4. 4

    The sauce

    When the roast is tender, thicken the pan juices with cream and season with salt.

Changes from the original

"Del." interpreted as deciliters, "smoking hot oven" given as about 250 °C (480 °F). Roasting time is estimated.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 670) → Modernisert~75% av teksten endretfjernetlagt til
1 stk gjetekilling (kid) (renset). 100 gr. g smør 1/2 l. vand (kaldt). 0,5 l vann (kokende). 2 del. kremfløte salt Den dl kremfløte. salt. Legg det rensede gjetekilling lægges kidkjøttet et par timer i vand, tørres, gnides kaldt vann. Tørk det godt.. Gni kjøttet med salt og det kolde smør. Sættes kalde smøret.. Sett steken i rykende varm ovn, spædes med ovn (ca. 250 °C). Når kjøttet begynner å brunes, spes det med kokende vand vann og fløte, naar killingen begynder at brunes. Naar fløte. Øs over med sky under stekingen.. Når steken er mør, jevnes skyen med fløte. fløte og smakes til med salt.

Note til Modernisert

«Del.» tolket som desiliter, «rykende varm ovn» angitt som ca. 250 °C. Steketid er anslått.

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Frequently asked questions

Why should the kid soak in water before roasting?
The cleaned kid is placed in water for a couple of hours to draw out blood and give a milder flavor. It is then dried well before it is rubbed with salt and cold butter.
How hot should the oven be, and when do you baste?
The roast is placed in a "smoking hot oven." Only once the kid begins to brown is it basted with 1/2 liter of boiling water and 2 deciliters of heavy cream.
How is the sauce made?
When the roast is tender, the pan juices in the dish are thickened with cream. No other thickening is mentioned in the recipe.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 670, in the chapter on nursing and invalid food. The recipe is intended for 6 servings, with a total time of around 3.5 hours including soaking.

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