A year's cookery

2. It should be remembered that Yiennoise pudding can he made with stale bread instead of fresh bread-crumbs. 3. Turn and rub the beef in the brine. September 29th. Breakfast. Anchovy Paste. Mushrooms and Bacon. Muffins. Dry Toast. Brown and White Bread and Butter. Honey. Compote of Blackberries, with M ilk. Luncheon. Stewed Os Kidney. Stirabout Cheese. Dinner. Cod’s Head and Shoulders. Oyster Sauce. Roast Goose, with Sage and Onion Stuffing. Apple Sauce. Savoury Pudding. Potatoes. Cabbages. Baked Batter Pudding, with Jam. Cheese. Marketing. For the Bay.— Cod’s Head and Shoulders (January 6th) ; a dozen fresh Oysters, or, if preferred, a tin of Oysters; Ox Kidney, ordered yesterday; a little Indian Meal, if this is not in the house ; Sage ; Onions ; Apples ; a large fresh Lemon ; Potatoes ; Cabbages ; a set of Giblets in addition to the goose giblets; if they can be procured ; a pound of Blackberries or other fruit for juice. For To-morrow.— A tin of Potted Grouse; Bloaters for breakfast; Rolls (September 3rd) ; Watercress. Breakfast. — Anchovy Paste, served yesterday • Mushrooms and Bacon (September 8th) ; Muffins (January 30th) ; Compote of Fresh Fruit (August 5th), to be taken with bread and butter and milk. Luncheon. — Stewed Ox Kidney (April 2nd), Stirabout Cheese (August 1st). Dinner. — Cod’s Head and Shoulders (December 6th) • Oyster Sauce (October 16th). Roast Goose , with Sage and Onion Stuffing : — Pluck the goose carefully, remove the quill sockets, and singe off the little hairs that may remain by holding a lighted paper close to the skin. Draw the bird, and wash and wipe it inside and out ; truss it firmly, with the legs and pinions fastened close to the body. Fill it with sage and onion stuffing, and put a fresh lemon in the centre of the stuffing. The lemon should have had the thin yellow rind taken off, leaving untouched the thick white skin that lies under it. This white pith will absorb the objectionable flavour from the onion, and should be taken out and thrown away before the goose is sent to table. Tie the openings of the bird securely, fasten a greased paper on the breast of the bird, put it neck downwards to a clear brisk fire, and baste it liberally with good dripping till done enough. It is a sign that it is done when the steam draws to the fire (March 4th). It must be well roasted. Lift it on a hot dish, take out the skewers, and remove the lemon ; pour a little brown gravy round it, and send more gravy and apple sauce to table with it. A small goose tvill require to be roasted about an hour and three-quarters, a large one two hours or two hours and a half. Brown Gravy for the Roast Goose. — Slice an onion, chop it small, and fry it in a little butter till lightly browned. Pour over it a little more than a pint of stock made from bones (February 13th), and add a bunch of parsley, a blade of mace, six peppercorns, a spoonful of sugar browning (January 2nd), and a little salt. Mix a dessert-spoonful of flour to a smooth paste with a little cold water, and stew the gravy gently for an hour or more till it is good and of the thickness of cream. If there is no stock in -the house, the giblets can be stewed for gravy (see Brown Gravy from Giblets, October 18th). Sage and Onion Stuffing.