GOOSE (ROAST). — Boil a couple of onions quickly for ten
minutes, then chop them up with a handful of sage, mix with three or four
cupfuls of bread crumbs, and season with salt and pepper ; bind the whole
with the yolk of an egg, and put it inside the bird ; truss, and secure the
neck and rump so that the seasoning does not fall out ; skewer a piece of
greased white paper over the breast, and hang the goose at a distance from
the fire, drawing it nearer by degrees and keeping it constantly basted.
When the breast is rising remove the paper so that it may become nicely
browned, and serve before the breast falls. Send to table with brown gravy
and apple sauce. A goose takes from an hour and a half to an hour and
three-quarters to roast.
GOOSE SAUCE. — Make hot a cupful of port wine or claret, and
add a spoonful of made mustard, a little salt, and cayenne pepper. Pour
the sauce into the bird just before sending it to table." This sauce is also
used for ducks, poultry, and roast pork.
GOOSE-SKIN.— Horripilatio, or goose-skin, arises from cold, and
may be prevented by rubbing the body with olive oil and repeating it at
intervals of eight or nine days. By adopting this method, in a short time
one becomes almost insensible to the feeling of cold.
GOOSE, To Carve a— First cut down to the breast-bone, and help
out as many slices as can be obtained, taking a little stuffing out of the
12
8a
apron each time. Next remove the legs and wings, cutting the flesh and
jerking the joint back, and then separate the neck and side-bones, and
finally the back. After the breast, which is generally served to the ladies,
the fleshy part of the wing and thigh are the most favourite portions.
GOOSE, To Choose a. — When a goose is young the bill is yellow,
which turns red as the bird grows old ; when fresh killed the feet are supple,
but when stale they become stiff and dry. They should be large and fat,
and the white and grey are much to be preferred to those of a dark
colour.
GOULARD WATER (SUPERIOR). — To one dram of extract
of lead add two ounces of distilled vinegar, half an ounce of proof spirit
of wine, and one pint of distilled water.
GOUT, To Relieve Pain from. — Steep a piece of lint in camphor
dissolved in spirits of wine, and if the pain be severe add a few drops of
opium ; apply to the part, and cover with an oiled skin. An occasional
poultice made of bran and vinegar often gives relief.
GRAFTING, Mr. Kent’s Method of. — Prepare the stock and the
graft in the same way as for grafting with clay ; then take a long strip of
indiarubber three-quarters of an inch broad, and about the thickness of
a shilling ; tie one end of this elastic riband with a thread, well prepared
by rubbing with shoemakers’ wax, to the stock, a little below where it
is cut for being joined to the graft ; then make the joint as neatly as
possible and wrap it round with the riband, taking due care to keep the
indiarubber fully stretched, and to make it overlap at each turn fully one-
half of the breadth of the previous round, till the whole is covered ; tie the
top with a thread in the same manner as it is tied at the bottom, and the
operation is so far complete. When thoroughly set, remove the riband,
which will be ready for future use. By this method there is scarcely any
appearance of a join.
Page 90
Presented as published in 1891. 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
GOOSE (ROAST). — Boil a couple of onions quickly for ten minutes, then chop them up with a handful of sage, mix with three or four cupfuls of bread crumbs, and season with salt and pepper ; bind the whole with the yolk of an egg, and put it inside the bird ; truss, and secure the neck and rump so that the seasoning does not fall out ; skewer a piece of greased white paper over the breast, and hang the goose at a distance from the fire, drawing it nearer by degrees and keeping it constantly basted. When the breast is rising remove the paper so that it may become nicely browned, and serve before the breast falls. Send to table with brown gravy and apple sauce. A goose takes from an hour and a half to an hour and three-quarters to roast.
GOOSE SAUCE. — Make hot a cupful of port wine or claret, and add a spoonful of made mustard, a little salt, and cayenne pepper. Pour the sauce into the bird just before sending it to table." This sauce is also used for ducks, poultry, and roast pork.
GOOSE-SKIN.— Horripilatio, or goose-skin, arises from cold, and may be prevented by rubbing the body with olive oil and repeating it at intervals of eight or nine days. By adopting this method, in a short time one becomes almost insensible to the feeling of cold.
GOOSE, To Carve a— First cut down to the breast-bone, and help out as many slices as can be obtained, taking a little stuffing out of the
8a
apron each time. Next remove the legs and wings, cutting the flesh and jerking the joint back, and then separate the neck and side-bones, and finally the back. After the breast, which is generally served to the ladies, the fleshy part of the wing and thigh are the most favourite portions.
GOOSE, To Choose a. — When a goose is young the bill is yellow, which turns red as the bird grows old ; when fresh killed the feet are supple, but when stale they become stiff and dry. They should be large and fat, and the white and grey are much to be preferred to those of a dark colour.
GOULARD WATER (SUPERIOR). — To one dram of extract of lead add two ounces of distilled vinegar, half an ounce of proof spirit of wine, and one pint of distilled water.
GOUT, To Relieve Pain from. — Steep a piece of lint in camphor dissolved in spirits of wine, and if the pain be severe add a few drops of opium ; apply to the part, and cover with oiled silk. An occasional poultice made of bran and vinegar often gives relief.
GRAFTING, Mr. Kent’s Method of. — Prepare the stock and the graft in the same way as for grafting with clay ; then take a long strip of indiarubber three-quarters of an inch broad, and about the thickness of a shilling ; tie one end of this elastic riband with a thread, well prepared by rubbing with shoemakers’ wax, to the stock, a little below where it is cut for being joined to the graft ; then make the joint as neatly as possible and wrap it round with the riband, taking due care to keep the indiarubber fully stretched, and to make it overlap at each turn fully onehalf of the breadth of the previous round, till the whole is covered ; tie the top with a thread in the same manner as it is tied at the bottom, and the operation is so far complete. When thoroughly set, remove the riband, which will be ready for future use. By this method there is scarcely any appearance of a join.