Cookery for every household

Prepare and truss the goose, dusting it over with flour. Melt the butter or bacon fat in a saucepan, and when smoking hot put in the goose and keep turning it over and over until brown on all sides. Add the carrot and onion cut in thin shoes, the bunch of herbs, wine and seasoning. Cook for a few minutes with the lid off the saucepan until the wine is well reduced, then add enough stock to about half cover the goose. Put a tight-fitting lid on the pan and cook slowly by the side of the fire or in the oven, until the goose is tender. Baste the bird occasionally with the stock, adding more if necessary, but the amount of liquid should be kept rather low. The time required for cooking will depend on the size and age of the goose. When ready, serve the goose on a hot dish with some of the gravy poured round and the chestnuts as a garnish. To Make the Sauce. — Strain the liquid into a smaller saucepan and boil it down until a rich brown colour, adding a small piece of glaze or a little more stock if necessary. Skim carefully, and when ready pour some round the goose and serve the rest in a sauce boat. To Prepare the Chestnuts. — First roast them as directed in Recipe 1625, and when nearly tender remove the shells and under skin. Then put the chestnuts into a saucepan with brown stock to cover them, a tea-spoonful of sugar and a little salt. Allow them to cook until the stock is reduced and the chestnuts are nicely glazed. Time to cook, 2 to 3 hours. Sufficient for 6 or 7 persons. 1164. Cassoulet a la Toulousalne ½ pt. haricot beans. 2 onions. £ lb. ham. I lb. smoked sausage. 1 gill tomato puree. Remains of cooked goose. Some goose fat. Salt and pepper. A few bread-crumbs. Soak and cook the haricot beans as directed in Recipe 613. Chop the onions, put them into a saucepan with a little of the fat from the goose, and cook them over the fire until they become slightly brown. Add to them the puree of tomatoes or some tomato sauce, then the haricot beans along with some of the water in which they were cooked. Season well with pepper and salt, and simmer for a few minutes over the fire. Put the piece of ham or lean bacon into a saucepan with cold water to cover it, bring it to the boil and simmer a few minutes. Then remove it from the water and cut it in small pieces. Cut the sausage also in slices but leave it raw. Cut some remains of goose into neat joints. Now take a fireproof terrine and put into it half the haricot bean mixture. On the top of this arrange the pieces of goose, ham, and sausage, and pour the remainder of the haricot beans over. Sprinkle a few breadcrumbs on the top, and then a little melted fat. Bake in a moderate oven and serve in the terrine. Time to bake, 20 to 30 minutes. cool place. A few joints may be taken from the jar as required, the remainder being carefully covered with the grease. The joints of goose are generally reheated in a little bouillon with vegetables, or used as in last recipe. Guinea-fowl (Pintade) The guinea-fowl is a domestic bird and lives in the barnyard with other poultry. Its plumage is dark grey with white spots and the flesh is darker in colour than the ordinary fowl. It really belongs to the pheasant family, and somewhat resembles Guinea-fowl