SC - Recipe 8-Weekend of Wisdom

[LrdRas at aol.com]

This recipe was problematical from the beginning.  I was unsure whether the 
almonds that were soaked in the water were to be used for the almond milk or 
not but considering the further instructions regarding frying them, I chose 
to interpret this as another part of the recipe. My decision was based on the 
fact in my experience toasted almonds simply do not make acceptable almond 
milk.

Elysant made the pastry for this recipe with things at hand and it was very 
flaky and tasty. The pies were served near the end of the feast so a lot was 
returned to the kitchen. This was not a problem because a line of people 
showed up asking if they could take the pies home with them so that in the 
end none were left. 

I was very disappointed in this recipe because the goat meat came from 2 
different animals. Animals that apparently were not the same age. The 
finished product contained both very tender pieces of meat and less tender 
ones. Over all the flavor was wonderful and I would recommend this dish if 
you can get meat from a single animal or at least ones that are close to the 
same age.

GOAT
(Editor's Note: Goat in Winter)
(redacted from a recipe in Traite de Cuisine [c. 1300 CE] from A. Collection 
of Medieval and Renaissance Cookbooks, Vol. II, ed. Duke Sir Cariadoc of the 
Bow. Translation by Janet Hinson)
Redaction copyright 1999 L. J. Spencer, Jr.

Original recipe:
Loin of goat should be roasted or served in pastry, lightly larded, with hot 
pepper or garlic sauce. In winter, prepare with garlic and cinnamon and 
ginger, moistened with milk of almonds, the almonds moistened with warm 
water, and fried in lard or baconfat, and the sauce inside.

2 lb. Goat, cubed
1 Pie shells and tops
4 cloves Garlic
1/2 tsp. True cinnamon, ground
1/4 tsp. Ginger, ground
1 cp. Almond milk
1 handful   Whole almonds, soaked in warm water, drained
2 T Lard
Salt to taste

Mash garlic.  Mix garlic, cinnamon, ginger and almond milk together.  Salt to 
taste.
Parboil goat cubes for 15 minutes.  Drain.  

Drain soaked almonds. Melt lard in a pan and fry almonds until golden brown.

Put parboiled goat cubes into shell.  Pour one cup almond milk mixture over 
top of each pie.  Sprinkle with almonds.  Put on cover crust, sealing edges 
well.  Make a small vent hole in the top of each crust.  Using the trimmed 
edges of the dough, make fanciful shapes and decorate the top of the pie with 
the shapes, sealing with water.  Bake at 350 deg F until crust is a golden 
brown.

Ras
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