Sage and
onion stuff-
ing
Fill the goose, and fasten it in
securely at both ends by passing
the rump through a slit made in the
skin, and tying the skin of the neck
into the back.
3--
...
Roast before a nice brisk fire for ij
hours — longer if the bird is large.
4...
...
...
Baste frequently with its own gravy.
5---
... ...
...
Take out the skewers.
6...
Good brown
gravy
Pour over on a hot dish.
7...
Apple sauce
...
Serve separately.
31. — POTTED GOOSE, French receipt.
Order.
Ingredients.
Quantities.
Method.
I...
Wings and
legs of roast
goose
Cut each into 2 so as to make 8
pieces.
2...
... ...
Put them into an earthen jar.
3---
Lard
i lb. ...
Melt and boil lo minutes.
4...
Bunch of
thyme and
bay-leaf
... ...
Add to the lard to give it a flavour,
and season with salt and pepper to
taste.
5...
Pour the lard over the goose and let
it get cold.
6...
... ...
Cover it well.
7...
... ...
... ...
This meat when warmed up is as
good as fresh.
32.-TO TRUSS A DUCK.
See the receipt for trussing geese, and follow it. The only difference
is that the feet must be left on, and turned close to the legs.
POULTRY.
167
33.-DUCK, roasted.
Order.
Ingredients.
Quantities.
Method.
I...
Duck
Hang for one day, and longer if the
weather permits.
2...
Sage and
onion stuffing
Fill the inside.
3-"
...
Put it down to a clear bright fire,
and baste constantly till done.
4...
Flour
Just before taking from the fire
dredge the bird.
5-
Butter
2 oz.
Baste with butter, to make it froth
and brown.
6...
Good gravy ...
Pour round, not over.
34.— DUCK WITH TURNIPS, French receipt.
Order.
Ingredients.
Quantities.
Method.
I...
Duck
Dress and truss.
2...
Butter
2 OZ.
Melt in a large stewpan.
3"
... ...
...
Put the duck in the butter to brown.
4...
... ...
...
Take it out and keep it warm.
5-
Flour
I pinch ...
Dredge over the butter that remains
in the stewpan on the fire.
6...
...
Stir it with a wooden spoon till the
sauce is rather thick.
7...
Small onions
3 or 4 ...
S...
Stock or water
I pint ...
9...
White wine
I wine
glass at
will
• Add.
10...
Salt, pepper...
... ...
II...
Bay-leaf
... ...
12...
Fat bacon ...
I slice ...
Cut into dice and add.
13...
Garlic
J clove ...
)
14...
Parsley and
chives
> Chop fine and add.
15...
...
... ...
Put in the duck.
16...
...
...
Cover the stewpan.
17...
...
...
Let it all simmer i hour.
18...
... ...
Take out the duck, in order to strain
and take the fat off the sauce.
i6S
MYRA'S COOKERY BOOK.
DUCK WITH TURNIPS, French receipt— (continued).
Order.
Ingredients.
Quantities.
Method.
ig...
Turnips
4 or 5 ...
Cut into half-quarters.
20...
Butter
2 OZ.
Melt in another stewpan.
21...
... ...
... ...
Put the pieces of turnip in the pan to
brown.
22...
... ...
When they are browned, pour the
sauce from the duck gradually over
them.
23...
Powdered
I pinch ...
Sprinkle over if liked.
sugar
24...
... ...
... ...
Let all simmer a moment.
25...
... ...
Put the duck on the turnips, and let
all stew i hour.
26...
... ...
Put the duck on a hot dish, and place
the turnips and onions round it.
27...
...
Pour the sauce over and serve.
35.
-DUCK
stewed with peas.
Order.
Ingredients.
Quantities.
Method.
I...
Duck
I
Dress and truss.
2...
Butter
Page 75
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Sage and
onion stuff-
ing
Fill the goose, and fasten it in
securely at both ends by passing
the rump through a slit made in the
skin, and tying the skin of the neck
into the back.
3--
...
Roast before a nice brisk fire for ij
hours — longer if the bird is large.
4...
...
...
Baste frequently with its own gravy.
5---
... ...
...
Take out the skewers.
6...
Good brown
gravy
Pour over on a hot dish.
7...
Apple sauce
...
Serve separately.
31. — POTTED GOOSE, French receipt.
Order.
Ingredients.
Quantities.
Method.
I...
Wings and
legs of roast
goose
Cut each into 2 so as to make 8
pieces.
2...
... ...
Put them into an earthen jar.
3---
Lard
i lb. ...
Melt and boil lo minutes.
4...
Bunch of
thyme and
bay-leaf
... ...
Add to the lard to give it a flavour,
and season with salt and pepper to
taste.
5...
Pour the lard over the goose and let
it get cold.
6...
... ...
Cover it well.
7...
... ...
... ...
This meat when warmed up is as
good as fresh.
32.-TO TRUSS A DUCK.
See the receipt for trussing geese, and follow it. The only difference
is that the feet must be left on, and turned close to the legs.
POULTRY.
167
33.-DUCK, roasted.
Order.
Ingredients.
Quantities.
Method.
I...
Duck
Hang for one day, and longer if the
weather permits.
2...
Sage and
onion stuffing
Fill the inside.
3-"
...
Put it down to a clear bright fire,
and baste constantly till done.
4...
Flour
Just before taking from the fire
dredge the bird.
5-
Butter
2 oz.
Baste with butter, to make it froth
and brown.
6...
Good gravy ...
Pour round, not over.
34.— DUCK WITH TURNIPS, French receipt.
Order.
Ingredients.
Quantities.
Method.
I...
Duck
Dress and truss.
2...
Butter
2 OZ.
Melt in a large stewpan.
3"
... ...
...
Put the duck in the butter to brown.
4...
... ...
...
Take it out and keep it warm.
5-
Flour
I pinch ...
Dredge over the butter that remains
in the stewpan on the fire.
6...
...
Stir it with a wooden spoon till the
sauce is rather thick.
7...
Small onions
3 or 4 ...
S...
Stock or water
I pint ...
9...
White wine
I wine
glass at
will
• Add.
10...
Salt, pepper...
... ...
II...
Bay-leaf
... ...
12...
Fat bacon ...
I slice ...
Cut into dice and add.
13...
Garlic
J clove ...
)
14...
Parsley and
chives
> Chop fine and add.
15...
...
... ...
Put in the duck.
16...
...
...
Cover the stewpan.
17...
...
...
Let it all simmer i hour.
18...
... ...
Take out the duck, in order to strain
and take the fat off the sauce.
i6S
MYRA'S COOKERY BOOK.
DUCK WITH TURNIPS, French receipt— (continued).
Order.
Ingredients.
Quantities.
Method.
ig...
Turnips
4 or 5 ...
Cut into half-quarters.
20...
Butter
2 OZ.
Melt in another stewpan.
21...
... ...
... ...
Put the pieces of turnip in the pan to
brown.
22...
... ...
When they are browned, pour the
sauce from the duck gradually over
them.
23...
Powdered
I pinch ...
Sprinkle over if liked.
sugar
24...
... ...
... ...
Let all simmer a moment.
25...
... ...
Put the duck on the turnips, and let
all stew i hour.
26...
... ...
Put the duck on a hot dish, and place
the turnips and onions round it.
27...
...
Pour the sauce over and serve.
35.
-DUCK
stewed with peas.
Order.
Ingredients.
Quantities.
Method.
I...
Duck
I
Dress and truss.
2...
Butter