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Betsy Augusta Penniman
My Great Grandmother,
wife of Edward Penniman,
Whaling Captain When I was born , my family remarked that I had her eyes and face. I can see the cheekbones, they are identical. My aunt's name is Betsy Augusta Pond after her.
Goat Goulash
2 pounds Chevon (Goat Meat) (cubed in small pieces)
5 tablespoons oil or shortening
1 onion (chopped)
1 clove garlic (crushed)
1 teaspoon paprika salt
2 tablespoons tomato paste
3/4 cup water
Simmer the onion in oil until golden yellow. Add
paprika to the onion. When the onion is brown, add 3 tablespoons
of water. Stir in meat, seasonings, and tomato paste. Cover.
Simmer at a medium heat for about 1/2 hour. Pour in
part of the water until mixture is thickened. Simmer for 2 to
2-1/2 hours. Serve over pasta, noodles, or rice, or eat as is.
Here in florida, the local migrant workers cook goat all the
time, as well as raise them in their yards, here is the recipe to roast
them.
Cabrito
This must be a young goat, once they start to graze they attain the
"mutton" flavor.
Cooking your own cabrito can be real simple--if you
want to dig a hole
in your backyard, as purists insist. All you need is a three-foot-deep
pit with a mesquite or oak fire raging in it. Wrap a skinned cabrito in
a gunnysack bound with wire and set the meat in the pit. Cover it with
dirt to seal in the heat and let it cook all day. The cabrito will be
smoke-seasoned and tender by nightfall. Apartment-dwellers might want
to opt for the kitchen method of cooking cabrito: place half a cabrito
in a roasting pan with salt, pepper, and two or three onions and baste
with hot lard or shortening. Cook for an hour and 45 minutes in a
375-degree oven, turning every twenty minutes or so. Sure beats having
to dig up the back yard.
Spicy
Goat Stew
1/4 cup extra virgin olive oil
3 med. onions (chopped coarsely)
1 sm. bell pepper (chopped)
1 stalk celery (chopped)
Seasoning (or salt, red pepper, marjoram)
3 lbs. goat meat (cut into bite-sized chunks)
1 lb. link sausage (cut into bite-sized chunks)
1 can mushrooms
1 can rotel tomatoes (diced)
3 large cans tomatoe sauce (303 size)
dark brown roux (recipe follows)
Saute
onions, bell pepper, and celery in olive oil - use large cast
iron dutch oven if possible
Remove from oil
Season goat meat and rabbit with a liberal amount of
seasoning ( mixture mentioned)
Brown goat
meat in oil
Add vegetables back into the meat and add 3 quarts of water
(make sure you cover meat to about 1" above meat in pot)
Add rotel tomatoes and tomatoe sauce
Cook down about 1 hour on low heat - stirring occassionally
to make sure it doesn't stick
Add sausage
Add enough roux to thicken, but not enough to taste like flour
Check seasoning and adjust to taste
Serve over rice when thickened
Roux:
1 cup oil
1 cup plain flour
Combine
in cast iron skillet and brown over medium heat -
stirring constantly -
until the color of chocolate -
be very careful not to burn
(continue to stir after fire is cut off until skillet cools some)
Our
neighbors always have cabritos in their yards (we live in a very
rural farm area) Whenever there is a wedding or a birthday. Many
people will come and they will cook all day in the pits. The first time
I saw goats hanging from trees being cleaned I was amazed that
they do it in the open. But, I am so used to it now I don't give it a
second thought.
Its really the same as we did on Cape Cod, with clam bakes on the
beach, there too we would dig a hole and cook.
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