Domestic and economical cookery recipes

A young turkey may be boiled and served in the same manner as boiled fowl. A boiled ham or tongue should be sent to table with it, and if desired, it may be stuffed with sausage meat. No. 208. ROAST GOOSE. Stuff the breast with sage and onion stuffing, and roast for about 1| to 2 hours. Gooseberry, apple, or tomato F 2 sauces are suitable accompaniments for goose, and tomatoes and almost any vegetable may be served with it. Sometimes cider is used instead of water in making the gravy. No. 209. GREEN GEESE. Cook like geese, but do not stuff them. No. 210. ROAST DUCK. Stuff with sage and onion forcemeat, and truss it nicely. Allow 3/4 to 1 1/4 hours for roasting, according to its size. Serve with same accompaniments as for roast goose. A glass of port wine may be added to the gravy, which should be nicely thickened. Ducks are much nicer if stuffed over night. __ No. 211. No. 212. ROAST HARE. Skin and draw the hare, and wipe the inside thoroughly with a damp cloth. Remove the eyes, and skin the ears and tail carefully. Cut off the feet at the first joint, and cut the sinews under the second joint. Fill the body with veal forcemeat and sew it up. Truss the hare “in a sitting position,” by pulling the shoulders backwards and the legs forward, then pass a skewer through the leg and shoulder, right through the centre of the body, and out upon the other side through the other leg and shoulder. The head should be fastened with a skewer between the shoulders. Place a piece of fat bacon over the back of the hare, and baste it well with milk. Roast it from 1 to 1| hours. Make one pint of good brown gravy and add to it a glass of port. Garnish with small fried forcemeat balls, and hand red currant jelly with it. Liver sauce is much liked with hare. No. 213 LEVERETS. Roast and serve like hare. No. 214. ROAST RABBIT Should be stuffed and trussed like hare, and served with red currant jelly and good gravy. Time for roasting about an hour ; if very large a little longer. No. 215. BOILED RABBIT. Truss as for roasting, except the head, which is fastened at the side instead of between the shoulders. Boil gently, with a little salt in the water and a few slices of carrot, turnip, and onion, for about an hour, according to its size. Pour over the rabbit a little onion or maitre-d’hotel sauce, and garnish with small rolls of fat bacon. Or, cook pickled pork with the rabbit, and send to table with it. No. 216. STEWED RABBIT. Cut the rabbit into neat joints, Hour them, and fry nicely in a little butter or dripping, with two onions sliced and a bunch of herbs. Add about 1| pints of good warm stock or water, and simmer gently about two hours, until tender. Thicken the gravy with Hour, and season it nicely, and add a little catsup or port. Pour the gravy over the rabbit, which should be dished in a pile, and garnish with small rolls of bacon. Savoury balls may be cooked and served with the rabbit, also pickled pork and sliced tomatoes. No. 217. JUGGED RABBIT. See “Jugged Hare” in Entrees. No. 218. ROAST PHEASANT Should be hung for some time ; in cold weather for three weeks, if liked “ high.” Truss like a fowl, and roast from 30 to 40 minutes, basting frequently. Serve with good gravy, browned crumbs and bread sauce. It may be larded or braised, or garnished with watercress.