Remove pin feathers and singe goose. Wash thoroughly.
Fill with dressing, either bread, apple, or raisin. Sew up the
opening. Tie wings to body securely with string. Fold neck
under body and tie it securely. Press legs to side of body and
tie them securely. Put goose on rack in roasting pan. Season
with salt and pepper. Add enough water to cover bottom of
pan. Cook in moderately hot oven (375° to 400° F.) until
brown. Baste frequently while roasting. Allow twenty-five
to thirty minutes per pound plus one-half hovu:. Pour grease
off gravy before thickening it.
Roast Duck
Remove pin feathers and singe duck. Wash thoroughly.
FlQ with dressing, either bread, apple, or raisin. Sew up the
opening. Tie wings to body securely with string. Fold neck
under body and tie it securely. Press legs to side of body and
tie them securely. Put duck in roasting pan. Season with
260
RECIPES 261
salt and pepper. Add enough water to cover bottom of
pan. Cook in moderately hot oven (375° to 400° F.) until
brown. Baste frequently while roasting. Allow twenty minutes
per pound plus one-half hour. Thicken gravy before serving.
Currant jelly may be added to duck while roasting if desired.
Roast Wild Duck
Remove feathers. Singe well. Wash thoroughly. Cover
duck with milk and soak twenty-four hours. Drain ofiF milk.
Fill with bread dressing. Sew up the opening. Put into roast-
ing pan. Season with salt and pepper. Add enough water to
cover bottom of pan. Cook in moderately hot oven (375° to
400° F.) until brown. Baste frequently while roasting. Allow
twenty minutes per poimd plus one-half hour. Thicken gravy
before serving.
Roast Capon
Remove pin feathers and singe capon. Wash thoroughly.
FUl with dressing, either bread, apple, raisin, or chestnut. Sew
up the opening. Tie wings to body securely with string. Fold
neck under body and tie seairely. Press legs to side of body
and tie them securely. Put capon into roasting pan onto slices
of bacon. Cover -^-ith slices of bacon. Season with salt and
pepper. Add enough water to cover bottom of pan. Cook in
moderately hot oven (375** to 400° F.) until brown. Baste
frequently while roasting. Allow twenty to twenty-five minutes
per pound plus one-half hour. Thicken gra\y before serving.
Roast Capon with Fruit Stuffing
5 cups bread crumbs 4 pears (cut fine)
y^ cup walnut meats 4 peaches (cut fine)
yi cup apricots yi cup fruit juice
yi cup raisins yi cup apple (cut fine)
yi cup stewed prunes 2 eggs
Mix the crumbs, eggs, and fruit juice with the fruit. Remove
pin feathers from a sLx-pound capon. Singe and wash thor-
oughly. Fill capon with fruit dressing. Sew up the opening.
262 THE INTERNATIONAL COOK BOOK
Tie wings to body securely with string. Fold neck under body
and tie securely. Press legs to body and tie securely. Put
capon into roasting pan. Season with salt and pepper. Cover
with strips of bacon. Add enough water to cover bottom of the
pan. Cook in a moderately hot oven (375° to 400° F.). Baste
frequently while roasting. Allow twenty-five minutes per
pound plus one-half hour. Thicken gravy before serving.
Roast Squab
Page 109
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Remove pin feathers and singe goose. Wash thoroughly.
Fill with dressing, either bread, apple, or raisin. Sew up the
opening. Tie wings to body securely with string. Fold neck
under body and tie it securely. Press legs to side of body and
tie them securely. Put goose on rack in roasting pan. Season
with salt and pepper. Add enough water to cover bottom of
pan. Cook in moderately hot oven (375° to 400° F.) until
brown. Baste frequently while roasting. Allow twenty-five
to thirty minutes per pound plus one-half hovu:. Pour grease
off gravy before thickening it.
Roast Duck
Remove pin feathers and singe duck. Wash thoroughly.
FlQ with dressing, either bread, apple, or raisin. Sew up the
opening. Tie wings to body securely with string. Fold neck
under body and tie it securely. Press legs to side of body and
tie them securely. Put duck in roasting pan. Season with
260
RECIPES 261
salt and pepper. Add enough water to cover bottom of
pan. Cook in moderately hot oven (375° to 400° F.) until
brown. Baste frequently while roasting. Allow twenty minutes
per pound plus one-half hour. Thicken gravy before serving.
Currant jelly may be added to duck while roasting if desired.
Roast Wild Duck
Remove feathers. Singe well. Wash thoroughly. Cover
duck with milk and soak twenty-four hours. Drain ofiF milk.
Fill with bread dressing. Sew up the opening. Put into roast-
ing pan. Season with salt and pepper. Add enough water to
cover bottom of pan. Cook in moderately hot oven (375° to
400° F.) until brown. Baste frequently while roasting. Allow
twenty minutes per poimd plus one-half hour. Thicken gravy
before serving.
Roast Capon
Remove pin feathers and singe capon. Wash thoroughly.
FUl with dressing, either bread, apple, raisin, or chestnut. Sew
up the opening. Tie wings to body securely with string. Fold
neck under body and tie seairely. Press legs to side of body
and tie them securely. Put capon into roasting pan onto slices
of bacon. Cover -^-ith slices of bacon. Season with salt and
pepper. Add enough water to cover bottom of pan. Cook in
moderately hot oven (375** to 400° F.) until brown. Baste
frequently while roasting. Allow twenty to twenty-five minutes
per pound plus one-half hour. Thicken gra\y before serving.
Roast Capon with Fruit Stuffing
5 cups bread crumbs 4 pears (cut fine)
y^ cup walnut meats 4 peaches (cut fine)
yi cup apricots yi cup fruit juice
yi cup raisins yi cup apple (cut fine)
yi cup stewed prunes 2 eggs
Mix the crumbs, eggs, and fruit juice with the fruit. Remove
pin feathers from a sLx-pound capon. Singe and wash thor-
oughly. Fill capon with fruit dressing. Sew up the opening.
262 THE INTERNATIONAL COOK BOOK
Tie wings to body securely with string. Fold neck under body
and tie securely. Press legs to body and tie securely. Put
capon into roasting pan. Season with salt and pepper. Cover
with strips of bacon. Add enough water to cover bottom of the
pan. Cook in a moderately hot oven (375° to 400° F.). Baste
frequently while roasting. Allow twenty-five minutes per
pound plus one-half hour. Thicken gravy before serving.
Roast Squab