238 The 'Book of the Goat. 



It will thus be seen that amongst these various courses 

 kids' or goats' flesh was served to imitate beef, veal, lamb, 

 mutton, chicken, hare, and rabbit, and the resemblance 

 in some cases was so striking that only an epicure could 

 have detected the difference. I have thought it worth 

 while to give the menu in full, because of the great 

 success achieved and the universal notoriety the affair 

 obtained at the time, this being the first attempt of the 

 kind ever made. Reports were given in extenso in all 

 the London and many of the provincial papers, and I was 

 informed by the chef some weeks after the dinner* took 

 place that he had received letters from Paris, New York, 

 St. Petersburg, and many other Continental cities asking 

 for information as to how to cook kid in the various ways 

 represented. So great, in fact, was the number of his 

 correspondents that he said he had serious thoughts 

 of bringing out a book on the subject. 



Fawn was not represented in the above menu, although 

 this may easily be imitated with kid. 



Whilst on the subject of the cuisine I may as well give 

 here a recipe for cooking kid in this fashion, which, 

 although elaborate and costly, some epicurean reader may 

 be glad to try if he can only induce his cook to follow 

 the instructions here given. 



How TO DRESS A KID TO IMITATE FAWN. Rub the 

 whole surface inside and out with salad oil, then put it 

 into a pan with a bottle of port wine, a pint of vinegar, 

 2 oz. of salt, and 2 oz. of treacle. Turn and baste it every 

 day during five days. Take it out, wipe it dry, and 

 hang it up for twenty-four hours, then stuff it with the 

 same forcemeat as hare, and roast it in the following 

 manner : Rub over it a quantity of clarified butter, and 

 sprinkle with salt ; then lay large rashers of fat bacon 

 all over the back ; cover the whole with clean letter-paper, 

 tying this on with pack-thread. Baste it continually ; 



