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Fricase' de Cabrito (Goat fricassee) ... Puerto Rico (fwd)

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  • Garry Vroegh
    Hi: You may also try it with Hair-sheep as in Puerto Rico there is quite a few hair-sheep such as the pelibuey and the criollos that are favorites and
    Message 1 of 1 , Dec 13, 2000
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      Hi:
      You may also try it with Hair-sheep as in Puerto Rico there is quite a few
      hair-sheep such as the pelibuey and the criollos that are favorites and
      preferred choices there.

      Later:

      Dutch Heritage Farm
      Tropical Sheep & Goats International

      Garry Vroegh
      a043140t@... Trop_Sheep@...
      gvroegh@... Da-Flyin-Dutchman@... (when I'm out)
      ______________________________________________________________________________
      Http://www.onelist.com/community/Hair-Sheep
      " " " /The_New_Dutch_Pot
      " " " /The_In-Reality_Line
      _____________________________________________________________________________

      ---------- Forwarded message ----------
      Date: Wed, 13 Dec 2000 15:03:36 -0600
      From: lavanda

      Fricas´┐Ż de Cabrito (Goat fricassee) ... Puerto Rico

      Serves: up to 8 adults

      Preparation time: About an hour

      Ingredients

      (A)
      4 lbs young goat (kid) meat, cut in small pieces
      1 Seville or sour orange (citrus aurantium)

      (B)
      2 tablespoonfuls salt
      2 teaspoonfuls crushed garlic
      1/4 teaspoonful ground black pepper
      1/4 teaspoonful oregano (ground or leaf)
      2 tablespoonfuls cooking vinegar

      (c)
      8 to 10 very small cooking onions, peeled
      1/4 lb cooking bacon
      1/4 lb cooking ham
      1/2 cup olives
      1/3 cup raisins
      1/4 cup capers
      1 cup olive oil
      1 cup diced tomatoes
      1 bay leaf
      1/4 cup Spanish red peppers
      3 cups chicken broth

      1/2 cup White Rum

      1 cup Red Wine

      Soak the meat in sour orange juice and let stand
      for at least thirty minutes.

      Drain the sour orange juice and mix with the ingredients
      listed under (B).

      Baste the meat with the resulting paste. If possible, allow
      to stand in the refrigerator for several hours before
      cooking.

      Heat two tablespoonfuls of olive in a deep pan.
      When hot, add the meat slowly and turn the pieces frequently
      to sear all the meat surface.

      Add the White Rum and carefully apply a match
      to light the rum. It should extinguish itself after
      a few seconds.

      Add the cooking bacon, turning frequently.

      After one or two minutes, add the cooking ham.

      Add the ingredients included in (C), bring to a
      boil. Reduce the heat to medium-low, cover and
      cook until the meat is tender.

      If necessary, add some water to assure a thick gravy.

      Add the red wine shortly before serving.

      Serve with white rice or, preferably, with boiled
      root vegetables.

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