If
the oil is so much disliked that it cannot be used for the
gravy, make the following gravy : Place two table-spoon-
fuls of butter in a frying-pan, and when hot, stir in two
table-spoonfuls of flour. After the flour has cooked
brown, add gradually the water in which the giblets were
boiled, and lastly the chopped giblets, adding hot water
also if the gravy should seem too thick. Season with
salt and pepper. Apple sauce should always be served
with roast goose. Goslings may be roasted in the same
way, allowing, however, but fifteen minutes to a pound for
cooking.
DEVILED GOOSE.
After cleaning the goose and w^iping it well with a
damp cloth, plunge it into a kettle of boiling water, and
boil moderately for one hour. Take it from the kettle,
drain well, and wipe it dry. Fill the body and neck with
228 THE PA TTERN COOK-BOOK.
the potato stuffing described in the preceding recipe,
truss and sew up the same as directed for roast turkey,
and roast in a very hot oven, allowing fifteen minutes to
a pound. Then mix together
Four table-spoonfuls of vinegar.
Two table-spoonfuls of pepper.
Two table-spoonfuls of made mustard✪ Deviled Goose.
Pour this over the goose as it is put in the oven, and
baste frequently with the liquid at the bottom of the pan.
Boil the giblets, and make the gravy as directed for roast
turkey. This way of dressing is particularly nice for
those who do not care for the flavor of the goose. An
old goose that can be cooked in no other way may be so
dressed, two hours being allowed for the boiling instead
of one.
DUCKS.
ROAST DUCK.
Epicures prefer ducks cooked rare, and when so pre-
pared they are not stuffed. Should filling be preferred,
use the potato stuffing on page 226, putting it in very
hot. Many who consider that ducks have a strong
flavor lay apples in the body, having them cored and
quartered. The apples absorb this flavor and are re-
moved before the duck is sent to the table. Celery and
onion are also placed inside the duck to season it and im-
prove the flavor, two table-spoonfuls of chopped onion
being used to every cupful of chopped celery, which may
consist of the green stalks that are not desired for the
table. This stuffing is also removed from the fowl before
it is sent to the table. Truss the duck, sprinkle it with
MEATS. 229
salt, pepper and flour, and roast thirty minutes, provided
the duck is young and is desired rare. Full-grown do-
mestic ducks should be roasted at least an hour and
basted every ten minutes.
Make the giblet gravy, and send apple sauce or grape
or currant jelly to the table with the ducks. Green peas
should be served with roast duck.
WILD DUCKS.
Nearly all wild ducks are apt to have a fishy flavor,
and when dressed by an inexperienced cook are often
unfit to eat. This flav^or may be much lessened by plac-
ing in each duck a small peeled carrot, plunging the fowls
in boilino- water and boiling them ten minutes before
roasting. The carrot will absorb the unpleasant taste.
An onion will have the same effect, but unless onion is
used in the stuffing, the carrot is to be preferred. When
there is an objection to parboiling (which there always
should be when very young ducks are to be cooked), rub
the ducks lightly with an onion cut in two, and put three
or four uncooked cranberries in each before cooking.
ROAST WILD DUCK. ✪ Roast Wild Duck
Page 99 · 2 recipe records on this page
Presented as published in 1890. 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
If the oil is so much disliked that it cannot be used for the gravy, make the following gravy : Place two table-spoonfuls of butter in a frying-pan, and when hot, stir in two table-spoonfuls of flour. After the flour has cooked brown, add gradually the water in which the giblets were boiled, and lastly the chopped giblets, adding hot water also if the gravy should seem too thick. Season with salt and pepper. Apple sauce should always be served with roast goose. Goslings may be roasted in the same way, allowing, however, but fifteen minutes to a pound for cooking.
DEVILED GOOSE.
After cleaning the goose and wiping it well with a damp cloth, plunge it into a kettle of boiling water, and boil moderately for one hour. Take it from the kettle, drain well, and wipe it dry. Fill the body and neck with
the potato stuffing described in the preceding recipe, truss and sew up the same as directed for roast turkey, and roast in a very hot oven, allowing fifteen minutes to a pound. Then mix together
Four table-spoonfuls of vinegar.
Two table-spoonfuls of pepper.
Two table-spoonfuls of made mustard.
Pour this over the goose as it is put in the oven, and baste frequently with the liquid at the bottom of the pan. Boil the giblets, and make the gravy as directed for roast turkey. This way of dressing is particularly nice for those who do not care for the flavor of the goose. An old goose that can be cooked in no other way may be so dressed, two hours being allowed for the boiling instead of one.
DUCKS.
ROAST DUCK.
Epicures prefer ducks cooked rare, and when so prepared they are not stuffed. Should filling be preferred, use the potato stuffing on page 226, putting it in very hot. Many who consider that ducks have a strong flavor lay apples in the body, having them cored and quartered. The apples absorb this flavor and are removed before the duck is sent to the table. Celery and onion are also placed inside the duck to season it and improve the flavor, two table-spoonfuls of chopped onion being used to every cupful of chopped celery, which may consist of the green stalks that are not desired for the table. This stuffing is also removed from the fowl before it is sent to the table. Truss the duck, sprinkle it with
salt, pepper and flour, and roast thirty minutes, provided the duck is young and is desired rare. Full-grown domestic ducks should be roasted at least an hour and basted every ten minutes.
Make the giblet gravy, and send apple sauce or grape or currant jelly to the table with the ducks. Green peas should be served with roast duck.
WILD DUCKS.
Nearly all wild ducks are apt to have a fishy flavor, and when dressed by an inexperienced cook are often unfit to eat. This flavor may be much lessenedby placing in each duck a small peeled carrot, plunging the fowls in boiling waterr and boiling them ten minutes before roasting. The carrot will absorb the unpleasant taste. An onion will have the same effect, but unless onion is used in the stuffing, the carrot is to be preferred. When there is an objection to parboiling (which there always should be when very young ducks are to be cooked), rub the ducks lightly with an onion cut in two, and put three or four uncooked cranberries in each before cooking.
ROAST WILD DUCK.
Records on this page
Deviled GooseRoast Wild Duck