[Sca-cooks] How to get a kid

[Eric C Smith]

Well, if you do it the old fashioned way it can be kind of expensive as you do the wining and dining part and buy some jewelry and when you finally get to the best part you still have to wait at least 9 months . . . uh . . . oh, you're talking about goats are't you . . . never mind . . . :-)


On Jul 22, 2013, at 2:49 PM, Alexander Clark wrote:

> Let's see who's still online to field this one . . .
> 
> I've got a feast this September (here in central PA), and it's to be a
> Henry V feast, and that means it ought to include a kid, because kid
> was in when Henry V was king.
> 
> So I've inquired at a friendly neighborhood goat-meat farm, and
> they've got kids to spare, but by the time of the feast they'll be up
> to 40 lb. and more, yielding umpteen pounds lean edible portion. Now
> this would be a good size if the feast were mostly kid, but there are
> various other things planned (venison, poultry, perhaps suckling pig,
> and of course potages, leches, and bakemetes with flesh in), and we're
> unlikely to seat more than about sixty at the feast.
> 
> The question is: should I consider getting the kid sometime earlier?
> Might it be practical to have the kid frozen, or perhaps hung for half
> a month? I don't know whether kid is a suitable meat for long
> dry-aging, though I understand that some of its ruminant relatives are
> just right for it. And for all I know hanging might just break our
> budget.
> 
> Or maybe I should just order half a kid. Or shop around for someone
> whose kids start later or don't grow as fast as Boers. So, any ideas?
> 
> Is it true that half a kid is better than none?
> 
> -- 
> Henry/Alex
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