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KID (a la Poulette)

Soak a young kid in milk and water for four hours. Drain it, bind strips of fat bacon round it, and roast before a clear fire for three-quarters of an hour. Take it down, and cut from it a neat piece, weighing about two pounds, leaving the rest to hash, or cook at some other time. Put the piece cut off into a saucepan, with a pint of veal stock, a tea-spoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of powdered mace, a dozen button-mushrooms, a bunch of parsley, and a piece of butter, the size of an egg, rolled in flour. Let it stew gently for an hour; then take out the meat, place it on a hot dish, strain the sauce, let it boil up once more, then draw it to the side of the fire to cool for two minutes, and add gradually the well-beaten yolk of an egg, mixed with a table-spoonful of thick cream. The sauce must not boil after the egg is added, or it will curdle. Pour the sauce over the kid, and serve as hot as possible. Garnish the dish with parsley and cut lemon. Probable cost, uncertain, kids being seldom offered for sale. Sufficient for four persons.