Hello John!
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Monserrat Goat Water
 Categories: Main dish, Meats, Casseroles, Caribbean
      Yield: 8 Servings
      2    Quarters Goat/Kid
      4 lg Onions; chopped
           Scallions
           Thyme
    3/4 c  Cooking oil
      3 oz Fresh Marjoram
      4    Garlic cloves; minced
      1 tb Whole cloves; crushed
      1 tb Mace
      2 tb Catsup
      1    Hot green pepper; whole*
           S&P
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      2 c  Flour
           Water
           Gravy Browning
  NB* In the caribbean, a hot green pepper would be a scotch bonnet
  pepper, substitute a Habanero or other 400,000+ scoville unit pepper.
    Cut the meat into 2" cubes, being sure to leave the bones in. Wash
  in salt water and place in a large saucean. Cover with cold water,
  bring to boil and simmer covered for 5 minutes. Skim and continue
  simmering, covered, adding remaining ingredients other than the
  thickening - see below; add boiling water if necessary. When meat is
  nearly tender, combine flour with enough cold water to make a smooth
  paste. Stir enough of this mixture into the stew to give desired
  thickness and add some browning (Kitchen bouquet or Cross &
  Blackwell) for colour. Half cover the pot and contine simmering until
  meat is done. Add some whisky or rum if desired. Serve in cups or
  bowl, very hot, with the bones.
    Recipe "Montserrat Cookbook"
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Jamaican Curried Kid
 Categories: Main dish, Casseroles, Meats, Caribbean
      Yield: 6 Servings
      2 tb Vegetable shortening
      3 lb Kid; cut in cubes
      2 lg Onions; finely chopped
      3 tb Colombo powder (curry)
      1    Fresh hot red pepper;*
      1    Bay leaf
    1/2 ts Allspice
      8 fl Coconut milk
           Beef or Chicken stock
           S&P
    1/2    Lime, juice of
  NB. Hot pepper would be a Scotch bonnet, 400k scoville units,
  substitute habanero.
    Melt the shortening in a skillet and brown the meat all over. Remove
  meat to a covered heavy casserole (dutch oven). Saute the onions in
  the fat remaining in the skillet until transparent. Add the colombo
  pweder wand the chopped hot pepper and saute, stirring for a few
  minutes. Add to the casserole with the bay leaf, allspice, coconut
  milk and enough stock to cover the meat. Season with salt and pepper,
  cover and simmer gently until meat is tender, about 2 hours. Just
  before serving, add the lime juice, and cook 2-3 minutes more.
    Recipe "Caribbean cookery" Elizabeth Labert Ortiz
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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=== Cut ===
All the Best
Ian
--- GoldED 2.50+
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