Sliced Goat

A 16th century Italian Recipe, translated into English by Shannon Wanty

Romoli, Domenico: La Singolare Dottrina Di M. Domenico Romoli... (Gio. Battista Bonfadino, Venetia, 1593)

V.38 p143v Capretto in tocchetto. (Sliced Goat.)

Take the flesh and fat of the breast together with its throat, put it to boil until it is half cooked, then cut it into pieces that are not too big, and put it to fry with suet. Take some toasted almonds, well dried and rubbed, and washed, and grind them with a piece of biscotti, or dry bread, and the red of an egg carefully, making it into a paste with a little goat broth and verjuice, put in some pepper, cinnamon, and cloves, and a little saffron colour, and when it will be fried, and nearly cooked, put it over the slices, remixing if until it is cooked, and tender, and put it onto plates with sugar, and cinnamon over.