The Flesh of the Goat. 239 



when more than half done remove the paper and bacon, 

 dredge it with flour, and baste it again until it is done; 

 and ten minutes before taking it up sprinkle some salt 

 over it. It should be served with the following sauce : 

 Chop a few mushrooms, shallots, parsley, a small bit of 

 bay leaf, and the least bit of thyme. Put these into a 

 stew-pan with a lump of butter. Let them fry for a 

 minute or two, then add three spoonfuls of brown gravy. 

 When this has simmered gently during a quarter of an 

 hour, dredge in flour enough to absorb the water, and stir 

 it for a few minutes over the fire. Then add a pint af 

 good broth, continuing to stir it until it is boiled well 

 together. On taking it off the fire shake in a teaspoonful 

 of pounded loaf sugar, and pepper and salt to taste, and 

 squeeze in the juice of half a Seville orange. Magazine 

 of Domestic Economy (1838). 



Fattening and K_illing. 



Neither goats nor kids as a rule are easily fattened, 

 though there are occasionally exceptions, and I have 

 myself seen a wheel-barrowful of suet taken from a 

 she-goat of four years old. To fatten a sucking kid 

 there is nothing equal to its natural milk, and if this is 

 insufficiently supplied from its own dam, let it have in 

 addition the milk of another goat. For kids that are 

 weaned, grass during the day, with oats and bran morning 

 and night, are the best kinds of food to get them into a 

 plump condition. Castration of the male, as I have already 

 observed, and " spaying " of the female contribute 

 very materially to the secretion of fat, rendering goats fit 

 to kill in a much shorter space of time. These animals 

 are more easily fattened in summer than in winter if suit- 

 able pasturage can be supplied. Beans and peas, or the 

 meal of these, mixed with some Thorley's Food and added 

 to the oats or barley, will hasten the process j but the taste 



