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goat-msg – 5/23/06


Period goat dishes. Cooking goat. Recipes.


NOTE: See also the files: butch-goat-art, lamb-mutton-msg, roast-pork-msg, sausages-msg, stews-bruets-msg, venison-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Mon, 22 Dec 1997 16:45:05 EST

From: LrdRas <LrdRas at aol.com>

Subject: SC - Goat Recipe


Goat in the Style of the Bahgdad Cookery Book

Copyright 1997 by L. J. Spencer, Jr.)


Serves 150.


2 goats, deboned, meat cubed

20 lbs. onion, chopped

4 bunches fresh coriander, chopped

4 heaping tablespoons ground cumin

3 cps olive oil

Salt to taste

2 tablspoons graound black pepper

1 gal. vinegar (I used cider vinegar because date vinegar was unavailable)

Water to cover


Heat oil in a  deep four burner pan. Add onions and fry, stirring often until

translucent. Add meat cubes. Brown on all sides. Add remaining ingredients.

Bring to a boil; reheat to simmer. Cook for several hours until meat is tender

and liquid reduces to almost nothing. Taste and adjust seasonings. Serve with

flat bread. (May also be served over rice.)



Date: Mon, 22 Dec 1997 21:53:02 EST

From: LrdRas <LrdRas at aol.com>

Subject: Re: SC - Goat Recipe


<< approximately how much meat does one get from two goats, please?? >>


aproximately 20-30 lbs. For the purpose of experimentation it would safe to

assume that each person recieved approximately 1/4 lb. of meat more or less....


Since I showed up at the event with the goat meat already done and "eyeballed

it, so to speak, a good place to start would be a half onion per lb of meat. I

wrote things down for the recipe as I went along having only the original (

which I will post when I find it.) to work from at the event. Sorry for the

mass recipe. :-)





Date: Mon, 23 Mar 98 02:09:31 PST

From: "Alderton, Philippa" <phlip at morganco.net>

Subject: Re: SC - Specialty meats (was re:  white shield feast)


Hey, Stefan,


We had a bit of a thread on goat a while back. Here is one of the recipes I



Good day to all, from Allegra Beati.  My version of the following recipe,

from Platina, has been a huge success both in the SCA and even among my

very non-SCA family.


The recipe calls for kid, but I remember seeing something in my studies of

humoural theory in period that lamb is an acceptable substitute for kid.

Boneless leg of lamb is easily obtained in Albuquerque, NM (I get mine at

Costco, the price varying a little throughout the year), and I use that in

this version. Obtaining the baby goat is a problem (unless you want to

order the entire 35-pound critter).  I've heard rumors of goat being

traditional to some hispanic festivals here in the Rio Grande Valley, but

I'm unaware of the time of year these festivals take place and which

markets are most likely to carry goat.  It's a shame-- I love both goat

and lamb!


I'm sorry that I can only give you the recipe as translated-- I cook like

the recipes read.  I'm not a "measuring" cook by any means, although since

starting a cookery group here, I've been making a habit of writing down

procedures and quantities for future reference (and future cooks!)  I

suppose that means I'll have to make this dish again soon....


Making the leg of lamb in advance for a camping event is quite simple-- I

wrap the cooked roast in foil, seal-a-meal it, and stick it in the

freezer.  I also put the cooked juices in a plastic container, and freeze

them as well.  At the event, I allow time for the frozen lamb to thaw, and

then slice it and warm it in a covered dutch oven with the saved juices.


Although I don't have a copy here, I've always used the general

temperature and timetable instructions for lamb as given in _The Joy of



>From _De Honesta Voluptate_, by Platina (Mallinckrodt edition):




Grease a whole kid or the fourth part of one, with lard and cleaned garlic

cloves; put it on a spit and turn it near the fire.  Baste it often with

sprigs of bay leaf or rosemary and the sauce which I am about to describe.

Take verjuice and the rich juice of the meat, the yolks of two eggs well

beaten, two cloves of garlic well pounded, a dash of saffron and a little

pepper and mix this all together and pour it into a dish. With this (as I

said), you baste what you are cooking.  When it is cooked, put it into a

dish and pour part of the sauce over it and sprinkle with finely chopped

parsley.  This food, when it is well cooked, should be served quickly and

not let cool.


phlip at morganco.net



Date: Mon, 23 Mar 1998 08:11:33 EST

From: LrdRas <LrdRas at aol.com>

Subject: SC - Goat


stefan at texas.net writes:

<< I donŐt remember goat being mentioned very much before here.>>


Actually goat has been mentioned several times in this forum.


The Middle east, Greece, and Western Europe immediately come to mind.


<<Does anyone have any good medieval recipes for goat? >>


al-Baghdadi has savral recipes specifically calling for the use of "kid" and

many recipes which specify "meat" generically. The generic "meat" can be

camel, goat, lamb, mutton or whatever.


<<Considering that we do have some tex-mex resturants that do serve cabrito, I

can probably find goat meat here in central Texas.>>


It should also be available at any of a number of Middle Eastern or Greek

specialty markets, your local livestock auction or through newspaper adds

under the heading "Livestock" (which is where I got the two that I used for my

Middle Eastern feast.


<<Stefan li Rous >>





Date: Fri, 27 Mar 1998 16:50:30 -0800

From: david friedman <ddfr at best.com>

Subject: Re: SC - Feast Slaughtering


At 8:45 PM -0500 3/20/98, LrdRas wrote (in re some goats):

>All in all it was an educational experience but I think that whenever budget

>allows, I would rather let the butcher do his job.




Reminds me of a story...


One of the active people in my last group is a wholesale butcher.  We were

doing a cooking workshop, and I wanted to try the recipe for roast kid

(i.e. young goat) from Platina, so I asked him if he could supply us one.

Sure, no problem.  Was he coming to the workshop? Probably.  "Well", I

said, "let me know if you won't be coming, and I will drive out Friday and

pick it up."  At the time, my sister Johanna shared the house with us.  She

does not believe in eating red meat. Friday, while I was out shopping for

the workshop, Johanna answered the doorbell to find a stranger (one of my

friend's employees) on the doorstep with a bloodstained apron and a large

object in his arms.  "Lady, where do you want your goat?"  When I got home,

my sister informed me tartly that the next time I arranged for large dead

animals to be delivered to the house in my absence, she would appreciate

some warning.





Date: Wed, 21 Apr 1999 22:29:09 EDT

From: Mordonna22 at aol.com

Subject: Re: SC - Goat roast help requested


cnevin at caci.co.uk writes:

>  I've offered to do a goat roast for some friends and take along the sauces I

>  made at the Shire workshop last weekend. Have the goat, but have never

>  cooked this particular beastie myself before. I understand it can be tough.

>  Does anyone have any advice or pointers? Should I boil it for a while before

>  roasting or what?


>  Lucretzia


My suggestion would be to cut into quarters, rub well with oil, salt, pepper,

garlic, and herbs, cover with aluminum foil, pierce the foil several times,

and roast slowly over your favorite flavor of hardwood.





Date: Wed, 21 Apr 1999 19:42:19 -0700

From: "Wanda Pease" <wandapease at bigfoot.com>

Subject: Re: SC - Goat roast help requested


My household has a tradition of doing a goat roast every summer

(mildly evil reason).  Since one member has a rosemary tree (yes,

TREE, no bush has any right to be _that_ big!), and we all have a

passion for garlic, we larded the meat with both rosemary and garlic

slivers, marinated it in vinegar/pepper/honey for a day, and then

cooked it slowly in a browning bag.  It was supposed to be cooked on a

grill, but we're in Portland, Oregon, and sunshine in early summer is

a problematic thing.


Came out Yummy!




Date: Sun, 14 Nov 1999 21:28:14 EST

From: LrdRas at aol.com

Subject: SC - Recipe 8-Weekend of Wisdom


This recipe was problematical from the beginning.  I was unsure whether the

almonds that were soaked in the water were to be used for the almond milk or

not but considering the further instructions regarding frying them, I chose

to interpret this as another part of the recipe. My decision was based on the

fact in my experience toasted almonds simply do not make acceptable almond



Elysant made the pastry for this recipe with things at hand and it was very

flaky and tasty. The pies were served near the end of the feast so a lot was

returned to the kitchen. This was not a problem because a line of people

showed up asking if they could take the pies home with them so that in the

end none were left.


I was very disappointed in this recipe because the goat meat came from 2

different animals. Animals that apparently were not the same age. The

finished product contained both very tender pieces of meat and less tender

ones. Over all the flavor was wonderful and I would recommend this dish if

you can get meat from a single animal or at least ones that are close to the

same age.



(Editor's Note: Goat in Winter)

(redacted from a recipe in Traite de Cuisine [c. 1300 CE] from A. Collection

of Medieval and Renaissance Cookbooks, Vol. II, ed. Duke Sir Cariadoc of the

Bow. Translation by Janet Hinson)

Redaction copyright 1999 L. J. Spencer, Jr.


Original recipe:

Loin of goat should be roasted or served in pastry, lightly larded, with hot

pepper or garlic sauce. In winter, prepare with garlic and cinnamon and

ginger, moistened with milk of almonds, the almonds moistened with warm

water, and fried in lard or baconfat, and the sauce inside.


2 lb. Goat, cubed

1 Pie shells and tops

4 cloves Garlic

1/2 tsp. True cinnamon, ground

1/4 tsp. Ginger, ground

1 cp. Almond milk

1 handful   Whole almonds, soaked in warm water, drained

2 T Lard

Salt to taste


Mash garlic.  Mix garlic, cinnamon, ginger and almond milk together.  Salt to


Parboil goat cubes for 15 minutes.  Drain.


Drain soaked almonds. Melt lard in a pan and fry almonds until golden brown.


Put parboiled goat cubes into shell.  Pour one cup almond milk mixture over

top of each pie.  Sprinkle with almonds.  Put on cover crust, sealing edges

well.  Make a small vent hole in the top of each crust. Using the trimmed

edges of the dough, make fanciful shapes and decorate the top of the pie with

the shapes, sealing with water.  Bake at 350 deg F until crust is a golden






Date: Sun, 28 Nov 1999 22:53:55 -0500

From: "Richard Kappler II" <rkappler at home.com>

Subject: Re: SC - Glazed Lamb with garlic and rosemary


For all who asked:


Haedus in Alio (glazed Leg of Lamb (or kid) with Garlic and Rosemary

Pleyn Delit 102 (Platina 6)


Grease a kid or a quarter of one with lard and cleaned garlic cloves; put it

on a spit and turn it by the fire.  Baste it often with sprigs of bay or

rosemary and the sauce I shall now describe.  Take verjuice and the juice of

the meat, the yolks of two eggs well beaten, two cloves of garlic well

pounded, a pinch of saffron and a little pepper, and mix this and pour into

a dish.  With this (as I said) you baste what you are cooking.  When it is

done, put it in a dish and pour some of the sauce over it and sprinkle with

finely chopped parsley.


cooking notes:

Since the verjuice I ordered a couple of weeks ago is not yet in, and I had

much else going on, plus other recipes to redact, I just cooked the roast

exactly as Hieatt et al redacted in Pleyn Delit. Basically what you do is

set the oven at 450, coat the roast with olive oil (lightly), rub with a

clove of garlic and put it in the oven.  Ten minutes later, reduce heat to

325.  With mortar and pestle, powder 1/2 tsp rosemary, 1/4 tsp black pepper

and a goodly pinch of saffron.  Once this is well powdered, add two garlic

cloves and make it into a paste, then add two well beaten egg yolks and

juice of 1/2 a lemon.  About 35 minutes after the lamb went into the oven,

take it out, add drippings to your sauce, mix well, paint the lamb with the

glaze, throw it back in the oven.  Repeat every 15 minutes, adding drippings

to sauce before basting/painting, until lamb reaches an internal temp of

150.  At this point, turn the oven off, but leave the roast in until ready

to serve.  When you take the roast out, add all the drippings to your sauce,

mix well, pour over roast, sprinkle with parsley, slice and serve.  YUMMY!


regards, Puck



Date: Tue, 24 Oct 2000 17:03:09 -0700

From: david friedman <ddfr at best.com>

Subject: Re: SC - Herbs for spit-roasting meat?


At 4:37 PM -0400 10/9/00, harper at idt.net wrote:

>It seems to me that sometime, somewhere, I read that one way to

>flavor spit-roasted meat was to thwack it with bundles of herbs

>while it was roasting.  Does anyone know if this was done in

>period?  And where references to it might be?


>Lady Brighid ni Chiarain


There is a Platina recipe where you are using the herbs to baste a

roast kid (yes, I mean young goat) with a sauce; here it is.


Kid in Garlic

Platina Book 6 p. 97 (Falconwood edition)


Grease a whole kid or the fourth part of one, with lard and cleaned

garlic cloves; put it on a spit and turn it near the fire. Baste it

often with sprigs of bay leaf or rosemary and the sauce which I am

about to describe.  Take verjuice and the rich juice of the meat, the

yolks of two eggs well beaten, two cloves of garlic well pounded, a

dash of saffron and a little pepper and mix this all together and

pour it into a dish.  With this (as I said) you baste what you are

cooking.  When it is cooked, put it into a dish and pour part of the

sauce over it and sprinkle with finely chopped parsley. This food,

when it is well cooked, should be served quickly and not let cool.


Elizabeth/Betty Cook



From: "Glenn Crawford" <gacrwfrd at hotmail.com>

To: sca-cooks at ansteorra.org

Subject: Re: [Sca-cooks] Question to the group....

Date: Fri, 21 Sep 2001 10:58:26 -0400


I found these recipes in an on-line cookbook "a Gode Boke"


I don't know if it is a true medieval cookbook or not but it worked for me.


Half Kede Rosted with Green Sauce

[This "Kede Rosted" is from Harleian MS 4016.]


4 to 6 pound kid or lamb roast

1/2 C wine vinegar

Salt to taste

1. Preheat oven to 450=B0.


2. Place roast on a rack in a roasting pan, fat side up, and put in oven.

Immediately reduce heat to 325=B0. Roast for thirty minutes per pound or until

internal temperature reaches 180 degrees.


3. Carve the roast, and put the meat into a serving dish. Sprinkle with

vinegar and salt before serving.


Green Sauce for Lamb

[This is from Ashmole MS 1429]


1 C wine vinegar

1/2 C finely minced scallions

1/2 C finely minced parsley

1/2 tsp salt

1/2 tsp powdered ginger

1. Combine all ingredients in a bowl, and allow to marinate for about an

hour before serving. Serve over lamb cut into bite-sized pieces.


Yields one cup of sauce.



Date: Sun, 7 Nov 2004 15:54:33 -0500

From: "a5foil" <a5foil at ix.netcom.com>

Subject: Re: [Sca-cooks] Goats

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>


> Is goat period?


Well, um ... lots of recipes for kid in 14th century Catalunya.





Date: Sun, 07 Nov 2004 18:23:56 -0500

From: "Martin G. Diehl" <mdiehl at nac.net>

Subject: Re: [Sca-cooks] Goats

To: Cooks within the SCA <sca-cooks at ansteorra.org>


The Borg wrote:

> Is goat period?


Platina; "On Right Pleasure and Good Health";


"The chapters of the Fourth Book" (Quarti Libri Capitula)


24. On she-goat and kid (24 De capra et haedo)


"The chapters of the Sixth Book" (Sexti Libri Capitula)


25. Kid in garlic (25 Haedus in allio)


"On a spit over a fire turn a whole kid or a quarter, with

bits of lard and cloves of clean garlic stuck all around it.

Moisten frequently, with sprigs of bay or rosemary, with the

seasoning which I will now describe.  With verjuice and rich

sauce, mix two well-beaten egg yolks, two well-pounded cloves

of garlic, a bit of saffron, and a little pepper and put into

a pan.  Then, as I have said, sprinkle it on what is cooking,

and when it is cooked, put in a dish, and pour in part of the

sauce, then sprinkle with finely cut parsley."  .. and ends

with the admonition,  "This dish, well-cooked, ought to be

eaten quickly so it does not get cold."


Obviously not a SCAdian ... he knows nothing about how

the pace of an event can deviate from his expectations.


My hardcover copy of Platina was translated by Mary Ella

Milham -- I purchased my copy from Poison Pen Press


while attending the Guilded Pearl event held at the

Barony of An Dubhaigeainn.


> ----- Original Message -----

> From: "Bill Fisher" <liamfisher at gmail.com>

> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

> Sent: Sunday, November 07, 2004 12:35 AM

> Subject: Re: [Sca-cooks] Goats


>> On Sat, 6 Nov 2004 21:20:09 -0600, Lisa

>> <silvina at allegiance.tv> wrote:

>>> *snip*


>>>> While I think them tasty as kid and will bow to their

>>>> prowess in removing unwanted vegetation goats do

>>>> occasionally present problems.  What problems you ask?




>>>> Daniel


>>> *snip*


>>> lol aye, they do like to climb, especially on cars.

>>> And yes they do leave nasty dents and also scratches

>>> ... but if you're not around cars, like out in a

>>> backyard, they're great :)


>>> Lady Elizabeta of Rundel


>> If the goat dents your cars, eat it.

>> Cadoc


> From Platina; "On Right Pleasure and Good Health"; Book IV,

Chapter 24. On she-goat and kid (24 De capra et haedo)


"Their gnawing is deadly to a tree, and, by licking, they

also make the olive barren, which is why they are

sacrificed to Minerva.


Do not eat the meat of a she-goat or smelly he-goat.  Eat

kid, for nothing else is considered more nourishing among

the domestic animals, for it has little indigestible residue

in it, is easily digested, nourishes well, generates good

blood, balanced between warmth and coolness"


I am,

Lord Vincenzo Martino Mazza,


Martin G. Diehl



Date: Sun, 7 Nov 2004 19:55:22 -0500

From: Daniel Myers <edouard at medievalcookery.com>

Subject: Re: [Sca-cooks] Goats

To: Cooks within the SCA <sca-cooks at ansteorra.org>


On Nov 7, 2004, at 2:22 PM, The Borg wrote:

> Is goat period?


In a word, yes.  Here are a few goat recipes I found on a quick search:


Forme of Cury


Egurdouce. XXI. Tke Conynges or Kydde and smyte hem on pecys rawe. and

frye hem in white grece. take raysouns of Coraunce and fry hem take

oynouns parboile hem and hewe hem small and fry hem. take rede wyne

suger with powdour of peper. of gynger of canel. salt. and cast þrto.

and lat it seeþ with a gode quantite of white grece an serue it forth.


Brewet Of Almony. XX.II. VII. Take Conynges or kiddes and hewe hem

small on moscels oþer on pecys. parboile hem with the same broth, drawe

an almaunde mylke and do the fleissh þewith, cast þerto powdour

galyngale & of gynger with flour of Rys. and colour it wiþ alkenet.

boile it, salt it. & messe it forth with sugur and powdour douce.



Libro di cucina/ Libro per cuoco (L. Smithson, trans.)


LII - Pastry of kid good. To make pasty of meat of kid take the meat

and cut small and make the crust and put inside the meat with powdered

cinnamon and pieces of lard; then when it is cooked put in broth and

rose water and let it boil together.


LXXXI - Green sauce for kid and other boiled mats. Take parsley and

ginger and cloves and cinnamon flowers and a little salt and pound

every thing together and temper with good vinegar; make that it is

temperate and they won't want to wait to taste.



Le Menagier de Paris (J. Hinson, trans.)


AN HERB MEAT DISH FOR FOUR PEOPLE. If you have killed a goat, you can

make a dish of the first stomach (and the other stomachs?), etc., in

yellow sauce with bacon and liver, lungs, pluck and other tripes. Cook

them very well in water, then chop with two knives a for puree, and

chop them up very small, or grind them in the mortar with sage or mint,

etc., as above.



Wel ende edelike spijse (C. Muusers, trans.)


Kid and lamb. Cut in small pieces and boil them in wine. Add parsley

and bacon enough, chop it finely. Add] enough saffron, ginger [and]

cinnamon to it, and egg yolks fried in it. Eat them with green sauce.


- Doc



Date: Sun, 8 Jan 2006 11:48:36 -0800

From: "Nick Sasso" <grizly at mindspring.com>

Subject: RE: [Sca-cooks] Any good Lamb recipes?

To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>


I have a great recipe from "Neopolitan Cuisine" (Scully) that is intended

got kid, but I substituted Lamb.  It is a braised, stewy thing that I served

over/with a starch.  Three separate thickeners, and it was spectacularly

rich and filling.  It cooks VERY well in a table top roaster in a few hours.

You can find it webbed with original text, Scully's translation, and my

version .at:





I prepared it for 170 or so at an event and nothing came back.  It converted

several avowed lamb despisers as well.  The melded flavors are  

greater than the sum of its parts.





niccolo difrancesco



Date: Sat, 21 Jan 2006 08:53:34 -0500

From: "RUTH EARLAND" <rtannahill at verizon.net>

Subject: [Sca-cooks] Re: cooking with kids

To: <sca-cooks at ansteorra.org>


Well, the goat ones, anyway.


We've served kid at feast before.


All I can say: use common sense. Goat is a fairly lean meat. You need to be

careful to keep it from drying out. Lamb is a fairly good analagous meat,

except for the fact that commercially available lamb usually contains more

fat than goat. Look at the cuts you are going to use. If it has enough fat,

you can probably roast it, but if it's typical, braising, stewing, or

otherwise cooking in liquid is a good idea.


Look to cultures that routinely incorporate goat for inspiration. A lot of

the modern recipes for goat call for long, slow cooking in liquid.




<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org