Peel and slice a quart of green apples, put them over the
fire with half a cupful of water and a cupful of white sugar,
and stew them gently to a pulp, stirring them occasionally to
prevent burning ; when the apples are stewed to a pulp, add
to them two tablespoonfuls of butter, half a cupful of cream,
and a very little grated nutmeg✪ Green Apple Sauce ; stir the sauce until the in-
gredients are thoroughly mixed, and tiien serve it with roast
gosling.
3/2 PRACTICAL AMERICAN COOKERY.
SOBREL-SAUCE.
Carefully wash a quart of fresh green sorrel-leaves ; put
them over the fire in plenty of salted boiling water, and boil
them fast for about five minutes, or until they are tender ;
then drain them, and throw them into cold water until they
are cold ; drain them again, and rub them through a sieve
with a potato-masher; put them into a porcelain-lined
saucepan with two tablespoonfuls of butter, the juice of a
lemon, a tablespoonful of white sugar, and enough brown
gravy made from the drippings of the gosling to make the
sauce of the proper consistency ; serve it as soon as it is hot,
with roast or baked gosling.
GOOSEBERRTT-SA UCE.
Remove the tops and stems from a pint of green goose-
berries ; put them over the fire in a porcelain saucepan, with
two tablespoonfuls of white sugar, and half a cupful of
boiling water. Stew them gently until they are tender
enough to rub through a sieve with a potato-masher. While
the gooseberries are being stewed, make a white sauce as
follows : Put over the fire in a saucepan a heaping table-
spoonful each of butter and flour, and stir them until they
are smoothly blended ; then gradually stir with them a pint
of boiling water, a level teaspoonful of salt, and a quarter of
a saltspoonful of white pepper. Let the sauce boil for a
moment, add the gooseberry-pulp to it and then serve it
with roast or baked gosliag.
This sauce is sometimes colored green with spinach or
sorrel-juice.
GREEN SAUCE FOR GOSLINGS OR GEESE.
Cut the tops and stems from a pint of green gooseberries ;
put them over the fire in a porcelain saucepan with half a
ROASTS {ROTIS). ^y^
cupful of boiling water, and four lumps of white sugar ; stew
them gently until they are tender enough to rub through a
sieve with a potato-masher ; then return them to the sauce-
pan. While the gooseberries are being stewed, pound in a
mortar a pint of spinach or sorrel leaves, and then put them
into a towel, and wring them to extract the juice ; add this
juice to the gooseberry-pulp, together with a tablespoonful
of butter and a glass of madeira✪ Green Sauce for Goslings or Geese ; heat the sauce, and serve
it at once.
BROWN GRAVY FOR ROAST GOOSE OR GOSLING.
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✪ Brown Gravy for Roast Goose or Gosling, 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.
Page 203 · 6 recipe records on this page
Presented as published in 1885. 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
Peel and slice a quart of green apples, put them over the fire with half a cupful of water and a cupful of white sugar, and stew them gently to a pulp, stirring them occasionally to prevent burning ; when the apples are stewed to a pulp, add to them two tablespoonfuls of butter, half a cupful of cream, and a very little grated nutmeg ; stir the sauce until the ingredients are thoroughly mixed, and tiien serve it with roast gosling.
SOBREL-SAUCE.
Carefully wash a quart of fresh green sorrel-leaves ; put them over the fire in plenty of salted boiling water, and boil them fast for about five minutes, or until they are tender ; then drain them, and throw them into cold water until they are cold ; drain them again, and rub them through a sieve with a potato-masher; put them into a porcelain-lined saucepan with two tablespoonfuls of butter, the juice of a lemon, a tablespoonful of white sugar, and enough brown gravy made from the drippings of the gosling to make the sauce of the proper consistency ; serve it as soon as it is hot, with roast or baked gosling.
GOOSEBERRY-SAUCE.
Remove the tops and stems from a pint of green gooseberries ; put them over the fire in a porcelain saucepan, with two tablespoonfuls of white sugar, and half a cupful of boiling water. Stew them gently until they are tender enough to rub through a sieve with a potato-masher. While the gooseberries are being stewed, make a white sauce as follows : Put over the fire in a saucepan a heaping tablespoonful each of butter and flour, and stir them until they are smoothly blended ; then gradually stir with them a pint of boiling water, a level teaspoonful of salt, and a quarter of a saltspoonful of white pepper. Let the sauce boil for a moment, add the gooseberry-pulp to it and then serve it with roast or baked gosling.
This sauce is sometimes colored green with spinach or sorrel-juice.
GREEN SAUCE FOR GOSLINGS OR GEESE.
Cut the tops and stems from a pint of green gooseberries ; put them over the fire in a porcelain saucepan with half a
cupful of boiling water, and four lumps of white sugar ; stew them gently until they are tender enough to rub through a sieve with a potato-masher ; then return them to the saucepan. While the gooseberries are being stewed, pound in a mortar a pint of spinach or sorrel leaves, and then put them into a towel, and wring them to extract the juice ; add this juice to the gooseberry-pulp, together with a tablespoonful of butter and a glass of madeira ; heat the sauce, and serve it at once.
BROWN GRAVY FOR ROAST GOOSE OR GOSLING.
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.
Records on this page
Green Apple SauceSorel SauceGreen Sauce for Goslings or GeeseBrown Gravy for Roast Goose or GoslingGiblet Gravy for Roast Goose or GoslingDuckling with Onions