Pottage of Goat

or, I hacked up a leg: how did you spend your weekend? The leg in question was the goat's: it arrived on my doorstep, frozen in goatsicle form, on Thursday night to be defrosted over Saturday and dismembered into gobbets of flesh on Sunday. It was for a medieval(oid) feast and so the recipe below follows medieval tradition in leaving out details such as measurement and times - rather, you are left to cook by taste and feel on the day.

Ingredients: goat, onion, white wine vinegar, cinnamon, cloves, ginger, saffron, beef stock (or goat if you have it), egg yolk, breadcrumbs, olive oil, parsley

Instructions: saute the onions till softened, splash in vinegar, once the vinegar has cooked off, add chunks of goat and brown. Add spices (should be dried and ground expect for the saffron) then beef stock, leave to simmer. Just before serving, ladle some of the liquid into a bowl with the egg yolks, stit to combine, then return to the pot. Stir in breadcrumbs and chopped parsley.