Goose Stuffing✪ Goose Stuffing (to deprive of offensive
odour). — The unpleasantness arising from eat-
ing sage-and-onion stuffing used for roast
goose may be in a great measure prevented by
putting in the centre of the stuffing, before
the bird is cooked, a lemon with the yellow
rind taken off, and as much of the thick white
skin left on as possible. Before the goose is
sent to table, the flap should be opened and the
lemon taken out, and at once thrown away. The
lemon will have absorbed a great part of the im-
purities, which otherwise would have remained
in the stuffing. Care should be taken not to cut
the lemon so that the juice could escape.
Goose, To Boil. — Pick and singe a goose
carefully. Let it soak in lukewarm milk and
water for eight or ten hours. Stuff, and truss
it secureljs put it into a saucepan, with as much
cold water as will cover it✪ Goose, To Boil, bring it to a boil,
and let it simmer gently until done enough.
Send good onion sauce to table with it. Time,
from an hour and a quarter to an hour and a
half after it has boiled. Probable cost of goose,
6s. Sufficient for eight or ten persons.
Goose, To Braise.— Truss the bird as if
for boiling. A braising-pan proper is con-
structed to hold live coal on the Ud, but where
this is not to be had, the goose must be put into
an ordinary stewpan, -svith a closely-fitting lid.
Fat bacon and savoury herbs should be laid
both above and under it, and a little stock to
moisten it. Thick folds of paper should then be
put on it, and the lid wrapped about with a cloth
to prevent any of the steam escaping. The bird
should be cooked vej-y slowly. Time, five hours.
Sufficient for eight or ten persons. Probable
cost of goose, 6s.
Goose, To Truss, for Roasting.—
Pluck the goose. Carefully remove the quill-
sockets, and singe off the hairs. Cut off the
neck close to the back, leaving the skin long
enough to turn over. After drawing, wash and
Av-ipe the bird both inside and out, and cut off
the feet and pinions at the first joint. Pull out
the throat, and tie the end securely. Beat the
breast-bone flat with a rolling-pin. Draw the
j legs up closely, and put a skewer through them
{ and through the body, and another through the
! pinions and through the body. Cut off the end
I of the vent, and make a hole in the skin large
[ enough for the rump to go through. This will
I prevent the seasoning escaping.
Gooseberries. — The gooseberry is so
universal a favourite, and is so weU-known,
that it is unnecessary to give any des«i-iption of
it. It is exceedingly wholesome and refreshing,
and many dishes may be made from it. The
principal varieties are the white and red, and
the red is the more acid of the two. Smooth-
skinned gooseberries are much inferior in
flavour to the rough hairy ones.
Page 621 · 3 recipe records 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 Stuffing (to deprive of offensive odour). — The unpleasantness arising from eating sage-and-onion stuffing used for roast goose may be in a great measure prevented by putting in the centre of the stuffing, before the bird is cooked, a lemon with the yellow rind taken off, and as much of the thick white skin left on as possible. Before the goose is sent to table, the flap should be opened and the lemon taken out, and at once thrown away. The lemon will have absorbed a great part of the impurities, which otherwise would have remained in the stuffing. Care should be taken not to cut the lemon so that the juice could escape.
Goose, To Boil. — Pick and singe a goose carefully. Let it soak in lukewarm milk and water for eight or ten hours. Stuff, and truss it securely put it into a saucepan, with as much cold water as will cover it, bring it to a boil, and let it simmer gently until done enough. Send good onion sauce to table with it. Time, from an hour and a quarter to an hour and a half after it has boiled. Probable cost of goose, 6s. Sufficient for eight or ten persons.
Goose, To Braise.— Truss the bird as if for boiling. A braising-pan proper is constructed to hold live coal on the Ud, but where this is not to be had, the goose must be put into an ordinary stewpan, with a closely-fitting lid. Fat bacon and savoury herbs should be laid both above and under it, and a little stock to moisten it. Thick folds of paper should then be put on it, and the lid wrapped about with a cloth to prevent any of the steam escaping. The bird should be cooked very slowly. Time, five hours. Sufficient for eight or ten persons. Probable cost of goose, 6s.
Goose, To Truss, for Roasting.—
Pluck the goose. Carefully remove the quillsockets, and singe off the hairs. Cut off the neck close to the back, leaving the skin long enough to turn over. After drawing, wash and wipe the bird both inside and out, and cut off the feet and pinions at the first joint. Pull out the throat, and tie the end securely. Beat the breast-bone flat with a rolling-pin. Draw the
j legs up closely, and put a skewer through them { and through the body, and another through the ! pinions and through the body. Cut off the end I of the vent, and make a hole in the skin large [ enough for the rump to go through. This will I prevent the seasoning escaping.
Gooseberries. — The gooseberry is so universal a favourite, and is so weU-known, that it is unnecessary to give any description of it. It is exceedingly wholesome and refreshing, and many dishes may be made from it. The principal varieties are the white and red, and the red is the more acid of the two. Smoothskinned gooseberries are much inferior in flavour to the rough hairy ones.
Records on this page
Goose StuffingGoose, To BoilGoose, To Braise