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It is Customary to Scald the Dead Animal With Boiling Water After Removing or Singing its' Coat Photo by: Lord-Williams |
GOAT ROASTED ON A SPIT ADAPTED FROM GREWE’S EDITION OF SENT SOVÍ X, SE HABLA CÓMO SE PREPARA EL CABRITO ENTERO CON PIEL EN BROCHETA, p
69
Ingredients
2 lbs goat or other meat to be roasted
¼ c grease
1 egg
½ tsp cumin
1 garlic clove mashed
2 tsp freshly grated ginger
½ tsp freshly chopped rosemary
1 c raw almonds
1 c raisins
¼ c lard
½ tsp ground cinnamon
½ tsp ground cloves
Preparation
The original recipe calls for roasting a goat in its skin, which is
scalded in boiling water. Today’s palates will find that too strong. It is
advisable to use a skinned animal instead. Further, as goat is difficult to
find another type of meat may be used. [2]
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The Stuffing is Spread on the Meat Then the Meat is Rolled, Tied and Put on a Spit Photo by: Lord-Williams |
For the stuffing: Blanch almonds, peel
them and coarsely chop them. Remove seeds from raisins and cut them in half if
large. Mix them with 2 tbsp grease, cinnamon and cloves. Stuff the roast with this
and tie it closed.
PREHEAT OVEN TO 325ºF/160ºC
To attempt to reproduce this recipe, the meat should be roasted on a
spit. When tender, add a little salted water and grease it with a stick,
covering it to prevent it from burning as is done with pork.[3] When
half roasted paint the skin with eggs beaten with seasoning[4] and
cover it with a chicken feather[5] as is
done with pork.
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A Nice Presentation when Carved Photo by: Lord-Williams |
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