Goose (a la Daube). — If a goose is too
old to be tender when roasted, it may be advan-
tageously cooked as follows : — Truss the goose
as for boiling. Either lard it, or place two or
three shces of bacon at the bottom of the pan in
which it is to be stewed. Put it into a stew-
pan with an onion, a carrot, a bunch of savourj'
herbs, one root of parsley, two bay-leaves, a
blade of mace, half a dozen peppercorns, a tea-
spoonful of salt, two glasses of sherry, half a
glass of brandy, and as much stock or water
as will just cover the goose. Put on the lid
very tightly, and stew gently for foui- hours.
Dish the goose. Strain the sauce, and pour it
on the dish. If the goose is to be served cold,
reduce the sauce to a jelly, and pour as much
over the goose as the dish will neatly hold. The
giblets may be stewed with the goose, and used
separately. Sufficient for eight or ten persons.
Probable cost of goose, 6s.
Goose (a I'Arlesienne). — Truss a goose as
for boiling. Stuff it with a forcemeat made as fol-
lows : — Boil four large onions for a few minutes.
Drain, chop them small, and mix with them
four ounces of bread-crumbs which have been
soaked in milk, three ounces of fresh butter, a
table-spoonful of chopped parsley, a quarter of
a nutmeg, grated, a little pepper and salt, and
four ounces of chestnuts prepared as for force-
meat {see Chestnut Forcemeat). Put the goose
in a braizing-pan, -with a large sliced carrot, half
a head of celery, or a quarter of a diachm of
pounded celery-seed tied in muslin, a bunch of
savourj' herbs, an onion stuck with six cloves,
a sprig of parsley, a blade of mace, half a dozen
peppercorns, and as much stock or water as will
barely cover the goose. Let it braize slowly
for two hours, then take it out, strain the
liquor, skim off the fat, and boil it down until
it is considerably reduced. Mix with it an equal
quantity of tomato sauce, and serve the goose
I with the sauce poured round it. Probable cost
' of goose, 6s., when in full season. Sufficient
! for eight or ten persons.
Goose, Bonne Bouche for.- Mix
verj^ smoothly half a tea-spoonful of sal✪ Goose (a la Daube)t, a
pinch of cayenne, and a tea-spoonful of made
mustard, with a glass of port, and pour it into
the goose just before serving, through a slit
made in the apron. Time, ten minutes to pre-
pare. Probable cost, 4d. Sufficient for one
Goose, Braized (a la Jardiniere). — Cook
a goose according to the directions given for
Goose a la Daube. WTien it is sufficiently
stewed, put in the liquid any quantity of mixed
vegetables, ready cooked, such as French beans,
green peas, pieces of cauliflower, and carrots and
turnips, cut into shapes. Thicken the sauce,
let all boil up together, and serve with the
goose. Time, four hours to stew. Probable
cost of goose, 6s. Sufficient for eight or ten
l^ersons {see also Goose, to Braise).
Goose, Cold Sauc3 for. — Put two
ounces of green sage-leaves into a jar with one
ounce of thin lemon-rind, a minced shallot, a
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tea-spoonful of salt, a drachm of cayenne pepper,
and a pint of claret. Soak for a fortnight, then
pour oif the clear liquid, and serve in a tureen,
or boil half a cupful in half a pint of good
gravy. If not wanted for immediate use, this
sauce may be kejit in a bottle closely corked.
Probable cost, 2d., exclusive of the wine.
SuflScient for one pint of sauce.
Page 614 · 1 recipe record on this page
Presented as published in 1892. 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 (a la Daube). — If a goose is too old to be tender when roasted, it may be advantageously cooked as follows : — Truss the goose as for boiling. Either lard it, or place two or three shces of bacon at the bottom of the pan in which it is to be stewed. Put it into a stewpan with an onion, a carrot, a bunch of savourj' herbs, one root of parsley, two bay-leaves, a blade of mace, half a dozen peppercorns, a teaspoonful of salt, two glasses of sherry, half a glass of brandy, and as much stock or water as will just cover the goose. Put on the lid very tightly, and stew gently for four hours. Dish the goose. Strain the sauce, and pour it on the dish. If the goose is to be served cold, reduce the sauce to a jelly, and pour as much over the goose as the dish will neatly hold. The giblets may be stewed with the goose, and used separately. Sufficient for eight or ten persons. Probable cost of goose, 6s.
Goose (a I'Arlesienne). — Truss a goose as for boiling. Stuff it with a forcemeat made as follows : — Boil four large onions for a few minutes. Drain, chop them small, and mix with them four ounces of bread-crumbs which have been soaked in milk, three ounces of fresh butter, a table-spoonful of chopped parsley, a quarter of a nutmeg, grated, a little pepper and salt, and four ounces of chestnuts prepared as for forcemeat {see Chestnut Forcemeat). Put the goose in a braizing-pan, -with a large sliced carrot, half a head of celery, or a quarter of a drachm of pounded celery-seed tied in muslin, a bunch of savourj' herbs, an onion stuck with six cloves, a sprig of parsley, a blade of mace, half a dozen peppercorns, and as much stock or water as will barely cover the goose. Let it braize slowly for two hours, then take it out, strain the liquor, skim off the fat, and boil it down until it is considerably reduced. Mix with it an equal quantity of tomato sauce, and serve the goose I with the sauce poured round it. Probable cost ' of goose, 6s., when in full season. Sufficient ! for eight or ten persons.
Goose, Bonne Bouche for.- Mix
verj^ smoothly half a tea-spoonful of salt, a pinch of cayenne, and a tea-spoonful of made mustard, with a glass of port, and pour it into the goose just before serving, through a slit made in the apron. Time, ten minutes to prepare. Probable cost, 4d. Sufficient for one
Goose, Braized (a la Jardiniere). — Cook a goose according to the directions given for Goose a la Daube. WTien it is sufficiently stewed, put in the liquid any quantity of mixed vegetables, ready cooked, such as French beans, green peas, pieces of cauliflower, and carrots and turnips, cut into shapes. Thicken the sauce, let all boil up together, and serve with the goose. Time, four hours to stew. Probable cost of goose, 6s. Sufficient for eight or ten persons {see also Goose, to Braise).
Goose, Cold Sauc3 for. — Put two
ounces of green sage-leaves into a jar with one ounce of thin lemon-rind, a minced shallot, a
GOO
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GOO
tea-spoonful of salt, a drachm of cayenne pepper, and a pint of claret. Soak for a fortnight, then pour oif the clear liquid, and serve in a tureen, or boil half a cupful in half a pint of good gravy. If not wanted for immediate use, this sauce may be kejit in a bottle closely corked. Probable cost, 2d., exclusive of the wine. SuflScient for one pint of sauce.
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Goose (a la Daube)