La Micishja

Fillets of Goat

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

La Micishja consists of strips of goat fillet, salted and sun-dried. They are cooked in different ways, one of the favourite methods being to thread them on skewers of green and aromatic wood, and roast them over a wood fire, the dripping being put on thick slices of bread rubbed over with garlic.