German cookery for the English kitchen

not peeled. For only apples may be substituted a mixture of i lb. apples, peeled and cut up, \ lb. sultanas, and a tablespoonful each of sugar and breadcrumbs ; or a mixture of i lb. apples, peeled and cut up, and I lb. chestnuts, boiled and peeled. Place the goose breast downwards, in the deep bakingpan, pour over it a pint of boiling water, place an onion m the tin, and put into a mediumly hot oven. Let it remain so for half an hour, then turn it Prick the skin round the wings and legs frequently, to let the fat run out. Baste well and add more water whenever it has boiled away in cooking and the goose is roasting too quickly. The roasting should occupy from 2 to 2J hours, and the goose should be then of a bright brown colour. At the very last, a few spoonsful of cold water should be poured over the goose, which should then be allowed to continue roasting for a few minutes, that the skin may become crisp. Remove the fat from the gravy, which may be thickened with a little flour or grated Pfefferkuchen. Gänseklein. (Goose Giblets.) Head, neck, gizzard, heart, feet, and the greater part of the wings. \ teaspoonful chopped parsley. Peppercorns. Carrots and turnips. I quart water. 3 oz. flour. 2 oz. butter. Clean the giblets, etc., well, cut the wings and neck into small pieces, scald the feet and skin them. Put on in boiling water with carrots and turnips and a little celery and peppercorns and stew until done. Then take out the giblets and strain off the broth. Prepare a white ** Grundsauce " (see recipe, page 55) with the butter, flour, and the broth, which should have boiled down to about i^ pint. Flavour with finelychopped parsley and pour over the giblets. Little meat balls, or Semmel- or Kartoffelklosse {see recipes, page 22) boiled in the sauce, are an improvement to this dish. 8o Wild und GeflUgeL auf polnische Art. (Goose Giblets, Polish Fashion.) Stew the giblets as directed in previous recipe. With the broth prepare, however, a brown **Grundsauce " {see recipe, page 55) and boil up in it yi lb. apples, sliced, flavouring with a little marjoram, sugar and vinegar, and serving with little meat balls of pork (made with i lb. pork, i ^g^ and \ oz. breadcrumbs) or fried sausages. Gänse-Weisssauce. (Goose in Aspic) 1 goose, weighing about 9 or 10 lbs. 4 pigs' trotters. 4 large onions. 2 slices lemon. Tarragon vinegar. 2 large parsley roots. Some celery. Marjoram. One small piece of ginger. Peppercorns. 7 pints water. Salt. Cut the goose up into small pieces. Clean the trotters well and chop them quite small. Put them on ta boil in 3^ pints water, skim well, and boil briskly for half an hour. Then add the pieces of goose and the remaining 3^^ pints water, and when it has again been well skimmed, add the onion, celery, parsley, marjoram, peppercorns, salt and vinegar. Boil till all is tender. Then take out the pieces of goose and arrange on a deep dish. Strain off the broth (reduced to about 2 quarts), remove any fat, add more vinegar and salt if necessary clear with white of egg and pounded eggshells, strain through a cloth and pour over the meat. Should gelatine be used instead of pigs' trotters, reckon \ oz. to each quart of broth. Gebratene Gans auf mecklenburgische Art. (Roast Goose in Mecklenburg Manner.) Draw and clean the goose in the usual way and stuff it with the following mixture : Peel and core 8 apples and cut them into quarters. Mix with them ¼ oz. \ Game and Poultry. 8i sultanas and currants and add a little cinnamon. Mix with 3 handfuls of fine breadcrumbs and 2 beaten-up eggs. Stuff the goose with this and put it in a baking-pan with ^ pint water. Spread butter over it and bake 2 hours, basting frequently.