The art of German cooking and baking

Preparation : Liver and bacon are chopped fine. Fry the butter, grated onion, and the roll a few minutes, then put in the chopped liver and bacon, salt, pepper, cheese, cream, 3 yolks of eggs, the beaten whites and mix well. Put into a buttered mold, set in a steamer over a kettle of boiling water and boil for one hour, dump it on a plate and serve with a hot, brown gravy. This pudding may be made of duck liver as well ; truffles may be added to make it richer. It makes a fine dish garnished with roasted blackbirds. No. 27— ROASTED WILD GOOSE. Quantity for 6 Persons. 1 wild, young goose 2 tbsps. of butter 8 large, sour apples 1 pinch of salt and pepper 3 large onions For Roasting. % lb. of butter Some water Some slices of bacon The Gravy. 1 % tbsps. of flour 1 cup of broth Preparation: Wild geese are usually very tough, therefore take a young goose only. Clean and dress it well, let it soak in water for % hour, dry it and salt it inside and outside. The filling or stuffing is made by heating the butter, chopping the scalded onion and put into the butter together with the peeled and sliced apples, cut into %ths. Let these cook half done, then add 1 pinch of white pepper, salt and 3 pulverized cloves, fill the goose with this and sew it up. Tie the slices of bacon across the breast of the goose and put into the oven with the water and % lb. of butter, basting it frequently. When the gravy gets too brown add more water. After it is well cooked, take off the string and bacon and serve it. The Gravy : Stir some flour into the broth, add water or more broth, cook a few minutes, strain and serve. No. 28— SMOKED GOOSE-BREAST. The breast of one goose 1 tsp. of saltpetre % lb. of sal; 1 tbsp. of sugar Preparation : The ^breast is cut from an undressed goose. Cut off the legs and the meat off the breast down to the bone. Be careful not to injure the outer skin. The small fillets are separated from the breast and it is rubbed well with y^ the —104 — quantity of salt, which has been mixed with the saltpetre and sugar until it dissolves. Replace the small fillets after salting them also, fold, and sew up the breast. Salt it well on the outside and place into a crock for 7 days, turning it twice a day and basting it well with the brine that collects. On the eighth day wrap in paper, place it between two boards, well weighted, and draw a string through the top end of fat and skin by which to hang it up. Hang it into a smoke house in medium smoke for 8 to 10 days. Then place again between two boards weighted down for a few days. By this process the fat becomes white and hard and the meat keeps better. The Duck. When the duck is 6 months old it makes the finest roast, but you may roast it up to a year old. The best time for duck is from August to the beginning of December. No. 29— ROAST DUCK. Quantity for 6 — 8 Persons. 2 ducks 10 — 12 sweet-sour apples Salt 1 cup currants 1 pinch of pepper 2 tbsps. of flour Some butter for roasting 1% cups of water Preparation: The duck is dressed, neck, wings and feet cut off and it is washed, dried and salted inside and outside. The apples are peeled, quartered, mixed well with the currants, filled into the duck and this sewed up. Put it into a pan with the water, 2 tbsps. butter, and roast for 1% hours, basting frequently. For the Gravy: If there is too much grease, pour some of it off, stir in the flour, brown it a little, add water, cook well, strain and serve with the duck. No. 30— ANOTHER FORM OF STUFFED DUCK. Quantity for 6 — 8 Persons. 2 ducks 1 pinch of pepper Salt 2 tbsps. of butter for roast The Stuffing. Chopped heart, liver and gizzard 1 tbsp. of lemon juice 3 rolls, soaked Salt, pepper 3 eggs % onion chopped finely 1 tbsp. of finely chopped parsley 1 tbsp. of butter For the Gravy. 2 tbsps. of flour 1 % cups of water