The complete cook book

After the gosling is roasted or baked, pour nearly all the fat out of the pan, but do not pour away the brown part of the drippings; put the pan over the fire, stir into it a heaping tablespoonful of flour and let the flour brown. Then stir in a pint of boiling water, season the gravy palatably with salt and pepper, let it boil for a moment, and then serve it with the gosling. The giblets, cooked as directed in the recipe for giblet gravy given below, may be added to this gravy. In that case, the broth in which the giblets were boiled would be used instead of boiling water to make the gravy. GIBLET GRAVY FOR ROAST GOOSE OR GOSLING. Skin the head and neck of the gosling ; remove all pin-feathers from the tips of the wings ; scald and scrape the legs and feet, after cutting off the claws; clean the heart and gizzard, and cut away the gall from the liver; put them all into a saucepan with enough boiling water to entirely cover them, with salt and pepper in a palatable The Complete Cook Book. 79 table quantity, and boil them until the gosling is nearly done; then remove all the bones and chop the flesh and skin. Save the water in -which they were boiled ; put over the fire in a saucepan a heaping tablespoonful each of butter and flour, and stir them until they are brown ; gradually stir in the chopped giblets and broth. If there is not enough broth to make a gravy of the proper consistency, add a little boiling water ; season the gravy palatably with salt and pepper, let it boil for a moment, and serve with the roast gosling. SUBSTITUTE FOR ROAST DUCK. Many persons are very partial to roast duck, but ducks are expensive where there are many mouths to feed. A very good substitute is the following: Take a small shoulder of mutton— if too large, it must be halved — let the butcher bone it for you ; he will do it better than it can be done at home, because his knives are sharper. Put the bones on to stew with some vegetables for soup, and make a duck stuffing with sage and onions. Quantity required : about four onions parboiled, four or five sage leaves scalded and chopped finely with the onions, two ounces each of bread crumbs and mashed potatoes, plenty of pepper and salt. Mix these together and lay on the mutton, which sew up afterward in the shape of a duck as much as possible. Supposing the whole of the shoulder has been used, the process will not be so difficult. In any case, the stuffing must be well secured in the first place ; afterward the appearance of the dish may be studied. Roast the mutton in the oven, basting it frequently, and make gravy in the tin as for an ordinary roast. Apple sauce is an indispensable accompaniment. The mutton will take quite an hour and a half to cook, and will be very good cold the second day. DUCKS, TAME AND WILD. Tame ducks are prepared for the table the same as young geese — that is, stuffed with bread, butter, pepper and onion, or with mashed and seasoned Irish potatoes. Wild ducks should be fat, the claws small and supple; the hen is the more delicate. Do not scald wild ducks. 8o The Complete Cook Book.