Devil for Slices of Goose

Ingredients

• 1 cup of milk
• a heaped tablespoonful of bread crumbs
• 1 teaspoonful of made mustard
• 1/2 teaspoonful of salt
• 1/2 teaspoonful of pepper
• 1 large tablespoonful of butter
• 1 teaspoonful of catsup
• 1 tablespoonful of flour

Method

1. 1

   Scald 1 cup of milk; while it is scalding mix with the other ingredients.

2. 2

   Rub 1 tablespoonful of flour and 1 tablespoonful of butter together and stir into the scalding milk; when it thickens add gradually to the other mixture, and lastly, 1 beaten yolk of egg.

3. 3

   Return to the fire, heat through, remove at once and spread on each slice of goose.

As published

This recipe was extracted from Delicate dishes (1896), page 24. The excerpt below is the record exactly as published.

EVIL" FOR SLICES OF GOOSE. Scald I cup of milk; while it is scalding mix with a heaped tablespoonful of bread crumbs, i teaspoonful of made mustard, y^ teaspoonful of salt, % teaspoonful of pepper; add to this i large tablespoonful of butter and i teaspoonful of catsup. Rub i tablespoonful of flour and i A. N.Warner& Go.} CORSETS. LUNCHEON. 69 of butter together and stir into the scalding milk; when it thickens add gradually to the other mixture, and lastly, i beaten yolk of egg. Return to the fire, heat through, re- move at once and spread on each slice of goose. Miss M. E. Wright. EGG FLOWERS. Toast as many pieces of bread as there are persons. Dip an instant into hot cream and place on a hot platter while the eggs are preparing. Put a tablespoonful of lard into an iron skillet; let it become very hot. Break each egg carefully into a saucer and slip into the smoking fat. When the white is set tip the skillet slightly and baste the eggs with the hot grease until the yolks are covered with a thin white veil. Take up carefully and place an egg on each slice of toast. Season lightly with salt and pepper. Garnish with parsley. OYSTERS AND MACARONI. Boil macaroni in salted water until done, then put a layer of it in a deep dish and over this a thick layer of oys- ters. Season with butter, cayenne pepper, salt and a little grated lemon rind. Add a gill of cream or milk to a quart dish. Strew top with bread crumbs and butter, and bake in a quick oven. l/ALEUTINrr VALENTINE & GOittPflNy. VMr n ISHLO Coach and Car Varnishes and Colors. 70 LUNCHEON. LUNCHEON POTATOES. Into a tablespoonful of butter made hot stir ]^ of an onion and brown it; add 2 cups cold potatoes chopped or thinly sliced and let them brown. Just before taking them up sprinkle them with a quarter teaspoonful each of salt and dry mustard. CURRIED EGGS. Boil 4 eggs half an hour, remove the shells and slice eggs into a shallow dish; fry i teaspoonful chopped onion in a tablespoonful of butter, being careful not to burn; add I heaping tablespoonful of flour and ^ tablespoonful of curry powder, pour on slowly i cup of milk,

Cook this with the app: pantry check, scaling, and the assistant.