The Flesh of the Goat 235 



Cured Goats' Meat. 



It was at one time the practice in Wales to cure the 

 hindquarters of a goat in something after the same fashion 

 as hams, the meat under this process being called coch 

 yr wdcn. 



I have never attempted the experiment, but a lady once 

 gave me a recipe for jambon de chevre which she " tried 

 with success upon a goat past its youth, and that had been 

 used in harness." This lady wrote: "The result was 

 such that I believe with better meat it would be superfine, 

 and supply a real relish to the breakfast-table as long as 

 any remained. When a goat of your herd is about to be 

 killed, have ready in a large earthenware pan the 

 following liquid : Water, 3 gallons; pearlash, i scruple; 

 common salt, 5lb. ; bay salt, 3 oz. ; saltpetre, ijoz. ; 

 mixed spice, or any one favourite ground spice, ij tea- 

 spoonfuls. The bay salt and saltpetre to be pounded and 

 all to be boiled together, skimmed, and set to get cold. 

 Lay in the salting-solution as many joints of goats' flesh 

 as it will cover. Turn them over about once or twice in 

 the course of three weeks, and take them out at the end. 

 Give your friends a slice of this meat when boiled, and 

 they will ask for another. It is especially good cold. If 

 you wish to salt the whole goat, as will be necessary with 

 an old one, start with double the above quantity in two 

 pans, according to size of animal. But even of an old 

 goat the liver makes an excellent dish of fry ; and of a 

 moderately old one the head cooked with vegetables after 

 any recipe for sheep's head would please a Scotch taste." 



K.id Meat. 



Whatever may be urged against the flesh of the goat, 

 nothing but the strongest prejudice can account for kid 

 being so little eaten in this country. In Italy, Spain, and 

 the South of France it is in constant demand, and all who 



