A kid should be cooked the day it is killed, or the day after at farthest. They are best from three to four months old, and are only eaten while they live on milk.
Wash the kid well, wipe it dry, and truss it. Stuff the body with a force-meat of grated bread, butter or suet, sweet herbs, pepper, salt, nutmeg, grated lemon-peel, and beaten egg; and sew it up to keep the stuffing in its place. Put it on the spit and rub it over with lard, or sweet oil. Put a little salt and water into the dripping-pan, and baste the kid first with that, and afterwards with its own gravy. Or you may make it very nice by basting it with cream. It should roast about three hours. At the last, transfer the gravy to a small sauce-pan; thicken it with a little butter rolled in flour, give it a boil up, and send it to table in a boat. Garnish the kid with lumps of currant jelly laid round the edge of the dish.
A fawn (which should never be kept more than one day) may be roasted in the same manner; also, a hare, or a couple of rabbits.
You may send to table, to eat with the kid, a dish of chestnuts boiled or roasted, and divested of the shells.