| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frances, Bissell’s, Kitchen |
4 |
servings |
INGREDIENTS
| 1 |
|
Leg of kid; weighing about 3lb |
| 4 |
tb |
Olive oil |
|
|
Several cloves garlic; peeled and slivered |
| 2 |
lg |
Onions; peeled and thinly |
|
|
; sliced |
| 3 |
|
Potatoes; peeled and thinly |
|
|
(3 to 4) |
|
|
; sliced |
| 1 |
|
Sprigs or two of lavender; thyme or rosemary |
|
|
Fresh parsley |
|
|
Salt |
|
|
Pepper |
|
|
Glass of dry white wine |
|
|
Watercress |
INSTRUCTIONS
Preheat the oven to 180C/gas 4. Insert the most of the garlic into the kid
under the fat. Arrange the remainder of the garlic, potatoes and onion on
the bottom of a well soaked chicken brick or ordinary ovenproof dish,
casserole or roasting tin. Dust with flour.
Lay the meat on the top and add the herbs, season lightly and pour on the
wine and olive oil. Put on the lid and cook for about 3 hours. Garnish with
watercress.
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