Luncheon. — Hashed Goose. — Prepare the gravy for this dish as
early as possible, as it should have time to get cold before being used.
Divide what is left of the roast goose into neat pieces. Put the
stuffing on a separate dish, and just before it is wanted make it hot
in the oven. Draw off the skin of the goose, put it, with the bones
and trimmings, into a saucepan, and pour over it the brown gravy left
yesterday, with additional stock or water to make about a pint and a
quarter. Add a sliced onion, half a blade of mace, and a bunch of
parsley, and stew gently for about an hour. Mix a dessert-spoonful
of flour to a smooth paste with a little cold water, stir this into the
gravy, and boil the sauce a quarter of an hour longer till it is thick
and smooth. Strain it, put it aside, and when cold remove the fat
that rises to the surface. If there is not time for it to go cold, put it
in a basin and set it in cold water, as that will make the fat rise to
the surface quickly. Arrange the pieces of goose in a saucepan,
sprinkle pepper and salt✪ Hashed Goose over them, pour as much gravy over them as
will almost, but not quite, cover them, and heat the hash very gently
by the side of the fire, without once allowing it to boil. When it is
hot through, put the meat on a dish, pour the sauce over it, arrange
the stuffing (made hot) in heaps round it, garnish with sippets, and
312
A YEAR'S COOKERY.
serve. Savoury Pudding (September 29th) ; Custard Sippets (June
10th).
Dinner. — Giblet Soup (February 1st) ; Boiled Leg of Mutton
(February 23rd) ; Caper Sauce (March 19th) ; Potatoes (April 7th) ;
Mashed Turnips. To Boil Turnips. — Wash and brush the turnips in
cold water. Pare away the thick skin, cutting down till a line can be
seen a little way in. This outer part is stringy and bitter to the
taste, and should be rejected. Throw the turnips into cold water till
they are to be cooked. If very large, cut them in halves, throw them
into plenty of boiling water, put the lid on the pan, and boil till
tender. Take them up, put them into a stewpan, cover them with
stock, add a tea-spoonful of sugar✪ To Boil Turnips, and boil quickly till the sauce
is reduced to a glaze. Shake the pan that the turnips may be coated
with the glaze, and serve. The time they will take will depend upon
their age ; young turnips will be done enough in half an hour or
less ; fully-grown turnips will need about an hour’s boiling ; very
old turnips no amount of boiling will make tender. To Mash
Turnips. — Drain the boiled turnips, and squeeze the water from them,
mash them well ; put them into a saucepan with a small lump of
butter, pepper and salt to taste, and a spoonful or two of cream or
milk✪ To Mash Turnips. Turn all over the fire till quite hot, and serve. Parsnips may
be both boiled and mashed in the same way, but in preparing them,
it will be necessary to scrape them only, not to pare them. Cold Sago,
with Fruit Juice (October 8th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Preserve the liquor in which the leg of mutton was boiled.
2. Be careful that the pieces of goose do not boil in the gravy ;
they must simmer only.
3. Prepare a cupful of bread-crumbs for breakfast to-morrow.
4. Turn and rub the beef in the brine.
FBUITS SUITABLE FOB DESSEBT IN SEPTEMBEB.
A year's cookery
1880Page 270 · 3 recipe records on this page
Presented as published in 1880. 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
Luncheon. — Hashed Goose. — Prepare the gravy for this dish as early as possible, as it should have time to get cold before being used. Divide what is left of the roast goose into neat pieces. Put the stuffing on a separate dish, and just before it is wanted make it hot in the oven. Draw off the skin of the goose, put it, with the bones and trimmings, into a saucepan, and pour over it the brown gravy left yesterday, with additional stock or water to make about a pint and a quarter. Add a sliced onion, half a blade of mace, and a bunch of parsley, and stew gently for about an hour. Mix a dessert-spoonful of flour to a smooth paste with a little cold water, stir this into the gravy, and boil the sauce a quarter of an hour longer till it is thick and smooth. Strain it, put it aside, and when cold remove the fat that rises to the surface. If there is not time for it to go cold, put it in a basin and set it in cold water, as that will make the fat rise to the surface quickly. Arrange the pieces of goose in a saucepan, sprinkle pepper and salt over them, pour as much gravy over them as will almost, but not quite, cover them, and heat the hash very gently by the side of the fire, without once allowing it to boil. When it is hot through, put the meat on a dish, pour the sauce over it, arrange the stuffing (made hot) in heaps round it, garnish with sippets, and
serve. Savoury Pudding (September 29th) ; Custard Sippets (June 10th).
Dinner. — Giblet Soup (February 1st) ; Boiled Leg of Mutton (February 23rd) ; Caper Sauce (March 19th) ; Potatoes (April 7th) ; Mashed Turnips. To Boil Turnips. — Wash and brush the turnips in cold water. Pare away the thick skin, cutting down till a line can be seen a little way in. This outer part is stringy and bitter to the taste, and should be rejected. Throw the turnips into cold water till they are to be cooked. If very large, cut them in halves, throw them into plenty of boiling water, put the lid on the pan, and boil till tender. Take them up, put them into a stewpan, cover them with stock, add a tea-spoonful of sugar, and boil quickly till the sauce is reduced to a glaze. Shake the pan that the turnips may be coated with the glaze, and serve. The time they will take will depend upon their age ; young turnips will be done enough in half an hour or less ; fully-grown turnips will need about an hour’s boiling ; very old turnips no amount of boiling will make tender. To Mash Turnips. — Drain the boiled turnips, and squeeze the water from them, mash them well ; put them into a saucepan with a small lump of butter, pepper and salt to taste, and a spoonful or two of cream or milk. Turn all over the fire till quite hot, and serve. Parsnips may be both boiled and mashed in the same way, but in preparing them, it will be necessary to scrape them only, not to pare them. Cold Sago, with Fruit Juice (October 8th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Preserve the liquor in which the leg of mutton was boiled.
2. Be careful that the pieces of goose do not boil in the gravy ; they must simmer only.
3. Prepare a cupful of bread-crumbs for breakfast to-morrow.
4. Turn and rub the beef in the brine.
FBUITS SUITABLE FOB DESSEBT IN SEPTEMBEB.
Records on this page
Hashed GooseTo Boil TurnipsTo Mash Turnips