[Sca-cooks] Food question

[Prydwen]

Hi Elizabeth,

I hope that it's a young goat, as they taste the best, like most prefer
lamb to mutton.  Out here (New Mexico) cabrito is eaten a lot.  The most
successful method is pit cooking where it cooks long and slow, with onions,
garlic, rosemary, chile, cumin, sage( in various combinations) and veggies
.  For spit cooking, the same would hold true, with lots of basting to keep
it moist and not too close to the fire to prevent charring.  Young goat is
a tender meat, but has very little fat, so it will need a basting
sauce.  Start with olive oil and garlic, then work from a Greek
(lemon-based marinade and basting sauce?)or Spanish herb background and you
can probably get very period and tasty too. 8^)  I hope I've helped a little.

Prydwen



At 08:36 AM 8/3/2001 -0400, you wrote:

>    If there's Anyone out there besides me not going to Pennsic ...
>
>     I have goat to experiment with for a demo Manx Camp is doing in
>October.  Other than the use of goat to make rock crystal softer ...  I
>have not seen or read too much about it.  Ann Hagen talks about it in the
>second Anglo-Saxon food book, but not about what it tastes like.
>
>    I was wondering if there was anyone who had herbs (not spices) to
>recommend for it.  I will hopefully be spit-roasting it, so I don't need
>technique recommendations, but some suggestions as to what will make it
>taste good would be lovely.
>
>     Thanks,
>
>     Elizabeth