Four seasons cookery books

2 tablespoons all-purpose flour 2 Cup evaporated milk > lb. green grapes, halved and de-seeded Finely chop the onions and fry gently with the chicken in the butter and oil until golden brown. Add the curry powder and cook for 10-15 minutes, stirring occasionally, until the chicken pieces are brown on all sides. Gradually add the stock, stirring constantly. Bring to the boil and add the carrot. Cover and sim- mer for 1 hour, stirring occasionally. Remove the curry from heat; whisk the flour into the evaporated milk made up to 3 pint/3 dl. with cold water and stir quickly into the curry. Add the grapes, return to the heat and bring back to the boil. Simmer for a further 10 minutes. Serve with fluffy boiled rice. 7 Roast goose with apple and raisin stuffing ¢ Imperial/Metric 8-10 Ib./4-5 kg. goose 4 0z./125 g. seedless raisins 1 medium onion’ 6 medium cooking apples 15 0z./40 g. butter 5 0z./150 g. soft white breadcrumbs 2 0z./50 g. chopped hazelnuts, walnuts or almonds 3 tablespoons chopped parsley 1 teaspoon dried marjoram salt and pepper finely grated zest of > lemon 7 teaspoon ground mixed spices 2 tablespoons clear honey 2 tablespoons water parsley sprigs to garnish American 8-10 lb. goose % Cup seedless raisins 1 medium onion 6 medium baking apples 3 tablespoons butter 13 cups soft white bread crumbs > Cup chopped hazelnuts, walnuts or almonds 3 tablespoons chopped parsley 1 teaspoon dried marjoram salt and pepper finely grated rind of 3 lemon 2 teaspoon ground mixed spice 2 tablespoons clear honey 2 tablespoons water parsley sprigs to garnish Strasbourg style goose Imperial Metric 1 young goose (8 |b./4 kg.) 2 large onions 3 cooking apples 4 tablespoons soft brown sugar 3 teaspoons caraway seeds salt and black pepper 2 |b./1 kg. sauerkraut 6 tablespoons beer American 1 young goose (8 Ib.) 2 large onions 3 baking apples 4 tablespoons light brown sugar 3 teaspoons caraway seeds salt and black pepper 2 |b. sauerkraut 6 tablespoons beer Wash the goose and dry thoroughly with kitchen paper. Pour 3 pint/3 dl. boiling water over the raisins and leave them for 20 minutes until plump and then drain. Finely chop the onion and peel, core and coarsely grate 3 of the apples. Heat the butter in a large heavy pan and cook the chopped onion over low heat until soft. Dice the goose liver and add to the onions with the raisins and grated apple. Cook for 2-3 minutes, stirring all the time until the liver is ight brown. Turn into a mixing bowl and add the breadcrumbs, nuts, chopped parsley and marjoram. Mix well together and season with salt and pepper. Stuff the goose with the apple and raisin stuffing and secure with skewers. Truss the bird securely. Place the goose breast side up on a rack set ina large shallow roasting tin and roast in a moderate oven (325°F, 170°C, Gas Mark 3) for 3-33 hours, or allow 20 minutes per 1b./450 g. Pour away the fat as it collects and turn the goose halfway through cook- 4 ing. Core and thickly slice the remaining apples and place in an ovenproof dish. Sprinkle with the lemon zest and mixed ' spices. Spoon over the honey and water. Cover the dish and place in the oven with the goose 45 minutes before the end of the cooking time. Remove the goose when ready to a heated serving dish, remove the string and skewers and garnish with the apple slices and parsley.