European and American cuisine

Goose & la St. Martin.— Singe, draw, and wash a young goose, and stuff it with the following forcemeat : Place a small saucepan with Y2 cupful fine-chopped onions and 1 ounce butter over the fire, cook 5 minutes without browning ; then remove. Soak 1 roll in cold water till soft, press out all the water ; put the bread and onions in a bowl, add Ys pound fine-chopped fresh pork, 4 ounces finechopped larding pork, and Ys pound fine-chopped veal (if veal is not handy, add the fine-chopped goose liver) ; season with Yt even tablespoonful salt, 1 even teaspoonful pepper, Y2 teaspoonful nutmeg, 1 whole egg, 2 yolks ; pound this in a mortar well together. Fill the forcemeat into the goose, sew up, run a skewer through the thigh and body, twist the wings backward, season with 1 tablespoonful salt ; place the goose in a double pan, pour over 2 ounces melted butter, put on the cover, and set in a hot oven ; open the pan every 16 minutes, and baste the goose well with its own gravy ; roast from 2 to 3 hours. In the meantime place 1 pound large chestnuts in a saucepan over the fire, cook 20 minutes ; drain, and remove the shells and brown skins ; return to the fire, add 1 pint boUing water, 1 teaspoonful sugar, and boil till tender ; melt Y2 tablespoonful butter, ter, add Y2 tablespoonful flour, stir and cook 3 minutes ; add 1 cup of stock or boiling water with 1 teaspoonful beef extract, a small bouquet, and 6 whole peppers, cook 5 minutes ; then strain through a sieve into a clean saucepan, season with Y2 even teaspoonful salt; drain the chestnuts, add them to the sauce, cook a few minutes, then set aside. When ready to serve, lay the goose on to a carving board, remove threads and skewers, carve it nicely ; cut the forcemeat into slices ; lay the carved meat on a warm plate, arrange the chestnuts in clusters alternately with the slices of forcemeat in a circle around the dish, and serve. Bemove all fat from the gravy, add 1 gill of stock, let it boil a few minutes ; then strain, and serve with the goose. Goose Braisée à la Flamande. — Place in a soup kettle a well-cleaned young goose, cover with stock or boiling water ; add 2 onions, a small carrot, a bouquet, 1 tablespoonful salt, 12 whole peppers, add Y2 bottle of Rhine wine, and boil slowly till done. At the same time cut a medium-sized Savoy cabbage into quarters or 6 pieces ; place them in a saucepan, cover with boiling water, cook 20 minutes ; then drain ofF the water. Place 1 pound lean bacon in a saucepan, cover with cold water, boil 1 hour ; remove it to a clean saucepan, put the cabbage on top the bacon, add six small sausages, 2 onions, and a bouquet, cover with fresh boiling water, and cook till done. Thirty minutes before serving lay the goose in a roasting pan, add 1 pint of the strained broth in which the goose was boiled, place in a hot oven, baste frequently, and roast until it has a nice glaze ; then carve nicely, and lay on a warm dish. Strain the broth in which the goose was boiled, remove the fat, reduce the broth by boiling. Melt 1 tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir and cook 3 minutes ; add 1 pint of the broth and the gravy from the pan, boil 5 minutes.