The galley guide

Prepare and truss goose same as wild duck (Recipe No. 401 ) . Place on wire rack in pan and place strips of fat salt pork or bacon over breast. Bake 1 hr. in hot oven, spooning the fat in the pan over the bird every 15 min. After 30 min. remove salt pork or bacon. Remove string and skewers and serve with apple sauce. An alternate stuffing for goose is as follows : RECIPES 53 2 cups hot mashed potato 1^4 cups stale bread crumbs soft¬ ened with boiling water 34 cup finely chopped fat salt pork I finely chopped onion Yz cup butter 1 egg 134 teaspoons salt 1 teaspoon sage In a mixing bowl add to potato bread crumbs, but¬ ter, egg, salt and sage, mixing well ; then add pork and onion ; mix again and place in bird. MEATS 601 — Bacon. Place baking pan in oven. When hot place in it thin strips of bacon. When bacon begins to curl turn over. Do not leave bacon in more than 5 min. for both sides. As bacon continues to cook after it is taken off, take it out of the pan while the fat is still transparent. If same pan is used for more than one lot, pour off the grease from the first lot before putting in the second. Place bacon on a piece of clean paper to absorb surplus grease until ready to serve. 602 — Bacon and Apple. Core and peel the apples and cut into 34-in. slices. Cut the same amount of bacon into very thin slices. Place the bacon in hot frying pan until crisp ; remove bacon to hot dish and fry the apples in the bacon fat 54 THE GALLEY GUIDE in the pan until a light brown. Serve mixed with the bacon. 603 — Bacon and Tomato. Prepare bacon as in Recipe No. 601. Cut raw tomatoes in thick slices, using firm tomatoes that are not quite ripe. Sprinkle each slice with salt and pepper, dip in flour and cook until brown in frying pan in which is 1 tablespoon hot butter. 604 — Chipped Beef in Cream. Soak contents of can of chipped beef in cold water for 30 min. and drain. Make Cream Sauce by Recipe No. 1103 in large enough saucepan to add the chipped beef. Stir well and serve. 605 — Ham Slice Fried. Cut thick slices of cold boiled ham. Lay in hot frying pan and cook in its own fat each slice until it begins to brown, turning to brown both sides the same. 606 — Liver and Bacon. Cover liver with boiling water (slices ]/2 in. thick) and let stand 5 min. to draw out the blood ; drain, wipe dry and cut into pieces of the size desired for serving. Remove the thin outside skin, sprinkle well each piece with salt and pepper, dip in flour and fry until brown in bacon fat taken from the pan in which the bacon has previously been cooked by Recipe No. 601. Serve with the bacon. If brown gravy is desired, after the liver is removed from the pan add to the hot fat 2 tablespoons flour stirred in RECIPES 55 half cup hot water ; stir well in frying pan, making the consistency as thick as desired by adding flour, or thinning by adding hot water. 607 — Minced Lamb on Toast. (This recipe assumes that cooked lamb is left over as well as some cold gravy which was made when the lamb was cooked.) 2 finely chopped onions 4 tablespoons (level) butter 2 tablespoons (level) flour I cup (level) boiling water 1 cup (level) cold gravy 2 lb. cold chopped lamb