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Kid

A young sucking kid, well cooked, forms an excellent dish, and is generally dressed whole, like a hare. If grown to any size, it should be jointed before cooking. As it is a dry meat it should be either soaked in a marinade for a few hours, and afterwards hung up for a day or two, or larded before being roasted. The marinade may be made of one pint of vinegar, one pint of cold water, half a pint of port or claret, two ounces of salt, two ounces of moist sugar, twelve peppercorns, and a bay-leaf. Place the kid in this, baste it frequently, and wash it in the marinade once or twice when it is hung up after being taken out.