There are many ways of preparing a salmi of goose,
but if the directions in the following recipe are closely
adhered to, the result should be as pleasing as was the
one constructed by the chef who gave me his formula.
Cut the remains of a roast goose into small pieces
about an inch long and half as wide. Have ready a
gravy made by boilng down the bones and toughest
scraps until you have a cup of strong stock. Add to this
a carrot, a young turnip, a tomato, an apple and a stalk
of celery, all cut into dice, and the vegetables parboiled
for ten minutes. Simmer in the gravy until you can
run them through your vegetable press. Put in the
meat and cook slowly until tender. Thicken with
browned flour.
WALNUT CROQUETTES.
Urs. T. K. Egbert, New York.
Stir in a double boiler a pint of bread crumbs, with
enough milk to make a thick smooth batter, and add
a teaspoon of salt and a full cup and a half of chopped
walnuts. Moisten with a couple of tablespoons of
brandy or sherry, and stir in the well beaten yolks of
four eggs✪ Walnut Croquettes. Take mixture from the fire and let it get
POULTRY AND GAME. 187
cold, then form croquettes. Dip them in egg, and then
in bread crmnbe, and fry in deep hot fat. Serve with
any sauce to your taste. To be served with duck.
GLEANING A GOOSE.
Table Talk.
Before beginning, the thick, oily skin is given special
treatment with a view to rendering it less pronounced
in ordor and taste. After the pin feathers have been
removed and the bird has been singed, make a strong
suds with hot water and ivory soap. With a small stifE
bristle brush scrub the skin long and thoroughly with
the hot suds, then rinse repeatedly with cold water, and
finally pat dry with a soft cloth.
One onion and one teaspoonful of sage. Three
pints of bread crumbs, one teaspoonful of parsley (chop-
ped), two tablespoonfuls of butter, salt, pepper; or it
may be two-thirds hot mashed potato and one-third
stale bread crumbs with the same seasoning. When
stufBng is not desired take a small thick skinned lemon
and with a sharp knife peel off the thin yellow rind.
Place the lemon in the body cavity close to the vent, and
the thick white peel will absorb much of the rank oil
from the skin.
ROAST GOOSE.
Miss Josephine Oreiner, New York.
As a goose is a most uncertain bird to buy, care must
be taken in its selection. It ought really to be only
four months old ; at least the tip of the breasi-bone must
be flexible, its feet should be yellow and smooth, not
scaly, and it should not be too fat. If one still has any
doubt as to its age it is always safe to braise rather
188 KIRMESS COOK BOOK.
than roast it, and if it is well browned no one will be
the wiser. Make a stuflfing for it with a large cup of
bread crumbs mixed with a cup of chopped celery, a
heaping tablespoonful of butter, three slices of onion
chopped fine, salt and pepper. Cook this in the frying-
pan till it is brown, and stuflf the goose only two-thirds
full. Dredge the bird well with flour seasoned with salt
and pepper, and put it in a deep pan with a cup of
water✪ Roast Goose; cover closely, but baste frequqently, and cook
twenty minutes to a pound, or a little longer if it still
does not seem quite tender; remove the cover, and
roast for the last fifteen minutes until it is a good
brown. Serve this with giblet gravy.
Page 80 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
There are many ways of preparing a salmi of goose, but if the directions in the following recipe are closely adhered to, the result should be as pleasing as was the one constructed by the chef who gave me his formula.
Cut the remains of a roast goose into small pieces about an inch long and half as wide. Have ready a gravy made by boilng down the bones and toughest scraps until you have a cup of strong stock. Add to this a carrot, a young turnip, a tomato, an apple and a stalk of celery, all cut into dice, and the vegetables parboiled for ten minutes. Simmer in the gravy until you can run them through your vegetable press. Put in the meat and cook slowly until tender. Thicken with browned flour.
WALNUT CROQUETTES.
Urs. T. K. Egbert, New York.
Stir in a double boiler a pint of bread crumbs, with enough milk to make a thick smooth batter, and add a teaspoon of salt and a full cup and a half of chopped walnuts. Moisten with a couple of tablespoons of brandy or sherry, and stir in the well beaten yolks of four eggs. Take mixture from the fire and let it get
cold, then form croquettes. Dip them in egg, and then in bread crumbs, and fry in deep hot fat. Serve with any sauce to your taste. To be served with duck.
GLEANING A GOOSE.
Table Talk.
Before beginning, the thick, oily skin is given special treatment with a view to rendering it less pronounced in odor and taste. After the pin feathers have been removed and the bird has been singed, make a strong suds with hot water and ivory soap. With a small stiff bristle brush scrub the skin long and thoroughly with the hot suds, then rinse repeatedly with cold water, and finally pat dry with a soft cloth.
One onion and one teaspoonful of sage. Three pints of bread crumbs, one teaspoonful of parsley (chopped), two tablespoonfuls of butter, salt, pepper; or it may be two-thirds hot mashed potato and one-third stale bread crumbs with the same seasoning. When stufBng is not desired take a small thick skinned lemon and with a sharp knife peel off the thin yellow rind. Place the lemon in the body cavity close to the vent, and the thick white peel will absorb much of the rank oil from the skin.
ROAST GOOSE.
Miss Josephine Oreiner, New York.
As a goose is a most uncertain bird to buy, care must be taken in its selection. It ought really to be only four months old ; at least the tip of the breastbone must be flexible, its feet should be yellow and smooth, not scaly, and it should not be too fat. If one still has any doubt as to its age it is always safe to braise rather
than roast it, and if it is well browned no one will be the wiser. Make a stuflfing for it with a large cup of bread crumbs mixed with a cup of chopped celery, a heaping tablespoonful of butter, three slices of onion chopped fine, salt and pepper. Cook this in the fryingpan till it is brown, and stuflf the goose only two-thirds full. Dredge the bird well with flour seasoned with salt and pepper, and put it in a deep pan with a cup of water; cover closely, but baste frequently, and cook twenty minutes to a pound, or a little longer if it still does not seem quite tender; remove the cover, and roast for the last fifteen minutes until it is a good brown. Serve this with giblet gravy.
Records on this page
Walnut CroquettesRoast Goose