You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
My helpful book "Food in England" (Dorothy Hartley, 1954) gives an old recipe:
"The first food the calf receives is the beistyn. Being of the consistence of the yolk of the egg, it seems an appropriate food for a young calf." (Stevens, Book of the Farm 1844)
For making custard:
...it should be thinned down with four times its quantity of plain milk, sweetened, and set in a cool oven with some simple flavouring - a vanilla pod, or cinnamon stick. It will set exactly like the richest egg custard. A good finish is to cover the top with damp sugar, and crisp it under the grill...
This recipe is for cow's colostrum - I don't know whether it would work the same with goat's.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)