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.

Roast Kid (young goat)

Name: Roast Kid (young goat)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 pcs kid (young goat) (cleaned); 100 g butter (cold); 0.5 l water (boiling); 2 dl heavy cream; salt

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
Soak in water
Place the cleaned kid meat in cold water for a couple of hours. Dry it well.
2
Rub in
Rub the meat with salt and the cold butter.
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
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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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.

Equipment for this dish

Frying pan →A heavy pan gives the fish a crisp crust without sticking.Foodstuff.no

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