Yolly's Free Recipes
3 to 4 pounds goat meat, cut into
2-inch pieces
3/4 cup white vinegar
1 head garlic, crushed
salt and freshly ground pepper to
taste
1/4 cup cooking oil
1/2 cup sliced onion
1/4 cup sherry
1/2 cup olive oil
1 small bay leaf
1 spring parsley, chopped
1 teaspoon white peppercorns,
crushed
6 cloves garlic, crushed
1 hot green pepper
1/2 cup tomato sauce
2 cups warm water
1 slice goat liver (about 5 inches
square and 1/2 inch thick)
1/2 cup water
1 cup pimento
1/2 cup grated cheddar cheese
1 teaspoon sugar
dash of hot sauce
1 cup green olives
Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hrs. Drain
meat and brown several pieces at a time in hot oil. Place meat, onion and sherry
in a saucepan. Bring to a boil, then add olive oil and bay leaf. Add parsley,
peppercorns, garlic and hot pepper. Then add tomato sauce and water. Simmer
until meat is tender.
Brown the goat liver and then pound to a paste. Add 1/2 cup water to liver and
add to the meat, stirring occasionally, until mixture comes to a boil. Add the
pimento and the grated cheese. Season with sugar and hot sauce to taste, then
add the olives. Serve hot.
Serves 8.
Lamb or beef may also be used for this recipe.