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Kid, Roast

Soak the kid in a marinade as before directed (see KID); then bind strips of fat bacon round it, and cover it with buttered paper. Put it down to a clear fire, and baste liberally. About half an hour before it is done enough, remove the paper and bacon, dredge some flour over the kid, and continue the basting as before. Dissolve one table-spoonful of red-currant jelly in half a pint of mutton gravy, add a wine-glassful of claret, and send the sauce to table in a tureen. Time, according to size: to roast a very young sucking kid will take about an hour and a half. Probable cost, uncertain, kids being seldom offered for sale. Sufficient for six or eight persons.

KIDNEY AND BEEF STEAK PUDDING. (See BEEF STEAK AND KIDNEY PUDDING.)