European and American cuisine

Goose roasted with Potato Dressing.— Prepare a fine young goose the same way as in foregoing recipe, stuff it with potato dressing, finish the same as in foregoing recipe. Potato Dbessing. — Peel and wash 12 medium-sized potatoes I GOOSE. 406 place ihem in a saacepan with 1 quart cold water oyer the fire, add one tablespoonful salt, cover and cook till done ; then drain and steam them for a few minntea over the fire ; mash fine, add 1 oance, butter, 1 even teaspoonf ul white pepper, and the yolk of 1 egg ; beat the white to a stiff froth and add it to the potatoes. Melt 1 oance butter in a small saucepan, add 3 fine-chopped white onions, cook and stir 5 minutes without browning ; add them to the pota- toes with 1 teaspoonf ul thyme; mix all well together, and use as directed above. If liked, a little sage may be added. Goose roasted with Baisin Dressing.—Place a saucepan with 1 Vs ounce butter over the fire ; add 2 cupfuls fine-sliced apples, 1 cupful seedless raisins, 1 tablespoonful currant or apple jelly, 2 tablespoonfuls sugar ; cover and cook till the apples are done but not broken ; then remove ; when cold, add 2 cupfuls rolled zwie- back and 1 egg. Singe, draw, and wash a fine young goose, season the inside with Y, tablespoonful salt, stuff it with the filling de- scribed above ; sew it up and truss nicely ; rub 1 tablespoonful salt all over the goose, lay it in a roasting pan, spread 1 ounce butter over the breast, set in a hot oven, baste frequently, turning the goose often until light brown all over ; then add 1 cupful boiling water, continue to roast and baste till done, adding a little more water if necessary. Shortly before serving lay the goose on a hot dish, remove skewers and thread; free the gravy from fat, mix 1 tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, and cook 2 minutes ; then add sufficient giblet broth to make a creamy sauce, cook 3 minutes ; strain and serve with the goose. Goose roasted with Chestnut Dressing.— Singe, wash, and draw a fine young goose, season inside with Vt tablespoonful salt Place 1 pound large chestnuts in a saucepan, cover with cold water, cook 20 minutes, drain on a sieve, remove the shells and the brown skin ; return chestnuts to saucepan, cover with milk, add 2 ounces butter, and cook till tender; mash them fine with a potato masher, 406 POULTRY. turn into a bowl, and when cold mix with 7$ cnpfol grated bread crumbs, the fine-chopped goose liver, Y^^ pound sausage meat, Vt even tablespoonlul salt, 1 even teaspoonf ul pepper ; stuff the goose with this mixture, sew up, truss nicely, rub 1 tablespoonful salt all over ; spread 2 ounces butter oyer the breast, lay in a roasting pan ; add Ys cupful boiling water ; place in a hot oven, roast and baste fre- quently till the goose is done. (If the gravy should get too brown, add more water, but only a little at a time.) Boil the giblets in water with 1 onion and a little salt. Shortly before serving mix 1 tablespoonful cornstarch with 1 gill of cold water ; lay the goose on a hot dish ; remove the fat from gravy, add to the gravy the cornstarch, stir and cook 3 minutes; then add sufficient giblet broth to make a creamy sauce, boil 5 minutes ; strain, and serve with the goose.