Goose Stuffing, Sage-and-onion

Ingredients

• four large onions
• four fresh sage-leaves
• four tablespoonfuls of bread-crumbs
• a teaspoonful of salt
• a teaspoonful of made mustard
• a teaspoonful of moist sugar
• half a teaspoonful of pepper
• a large apple
• a quarter of a nutmeg

Method

1. 1

   Boil the onions till tender; drain them from the water, and mince them finely with the sage, bread-crumbs, salt, mustard, sugar, pepper, and the apple.

2. 2

   Grate the nutmeg and add if approved.

3. 3

   This stuffing is sufficient for a good-sized goose.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 619. The excerpt below is the record exactly as published.

Goose Stuffing, Sage-and-onion). The way in which this is made must depend upon the taste of those who have to eat it. If a strong flavour of onion is liked, the onions should be chopped raw. If this is not the case, they should be boiled in one, two, or thi-ee waters, and mixed with a smaller or larger proportion of bread- crumbs. It should be remembered, when bread- crumbs are used, room should be allowed for swelling. Truss the goose firmlj', tie the open- ings securely, put it down to a clear, brisk fire, and baste it plentifully until done enough. A goose is both unwholesome and unpalatable if insufficiently cooked. Take it up, remove the skewers and fastenings, pour a little gravy into it {see Goose, Bonne Bouche for), and send some good gravy {see Goose Gravy), and either apple or tomato sauce to table with it. Garnish with lemon. Time, from an hour and a half to two hours and a half. Probable cost of goose, 6s. Sufficient for eight or ten persons. Goose, Roast, To Carve.— Begin by turning the neck end of the goose towards you, and cutting the whole breast in long slices, from GOOSB, EOAST, TO CAEVE. one wing to another. {s£e the lines a b) . To take off the leg, insfert the fork in the small end of the bone, pressing it to the body, put the Imifo in at A, turn the leg back, and if the bird be young, it will easily come away ; if old, we wiU not answer for it. To take off the wing, insert the fork in the small end of the pinion, and press it close to the body ; put the knife in at B, and divide the joint. When the leg and wing are off one side, attack those on the other ; but, except when the company is verj- large, it is seldom necessary to cut up the whole goose. The back and lower side bones, as well as the two side bones by the wing, may be cut off ; but the best pieces of a goose are the breast, and the thighs, after being separated from the di-umstick. Serve a little of the seasoning from the inside, by making a circular slice iu the apron at c. Should there be no stuffing, a glass of wine, a little orange-gravy or vinegar may be poured into the body of the goose, at the opening made in the apron bj'^ the carver for this purpose. Goose Soup. — When a goose is boiled, a good soup may be made of the liquid, but it is well to. use stock, instead of water, in which to boil it. Put the giblets into the saucepan, together with half a pound of lean ham, an onion, a carrot, and a head of celery, or half a drachm of pounded celery-seed. Skim it well and simmer gently, until the goose is sufficiently cooked. Take uj) the goose and the giblets, the first of which may be served with onion sauce, and the last made into a pie. Strain the soup, season it with half a drachm of cayenne, and add half a tumblerful of sherry or Madeira. No salt will be required if the ham has been used. Time to boil, two hours. Sufficient for two quarts of soup. Probable cost, 8d., ex- clusive of the meat and wine. Goose StuflB.ng, Apple. — Pare, core, and cut into small pieces some good baking apples. Fill the goose as full as it wiU hold with these, fasten the openings securely, and roast. When this stuffing is used, apple sauce may be dispensed with. In Germany, a few almonds, blanched and sliced, or a few currants, are sometimes mixed with the apples. Goose Stuffing, Chestnut.— Take the outer skin from about two dozen fine, sound chestnuts, and throw them into boiling water. Let them simmer a minute or two over the fire, when they may be blanched like almonds. Put them into a saucepan with as much stock as will cover them, let them stew gently xmtil soft, then drain them ; mix with them two ounces of butter, a tea-spoonful of minced parsley, a parboiled onion, chopped small, and a little pepper and salt. Put this stuffing into the goose. Fasten the ends securely, and roast before a clear fire. Time, twenty minutes to simmer the chestnuts. Sufficient for r Goose Stuffing, Potato. — Take two pounds of good sound potatoes, peel, and wash them, and cut them into small pieces, with an onion, finely minced. Put them into a stew- pan, with a piece of butter the size of a walnut. Cover the pan closely, and shake it about, that the potatoes may not stick to the bottom, and when they are partly cooked, but not tender, mix with them the Uver of the goose, chopped small. GOO ( 264 ) GOO Strew over them a tea-spoonful of powdered sage, a salt-spoonful of salt, and half a salt- spoonful of pepper. Put the stuffing inside the goose, tie the openings securely, and roast. If preferred, the potatoes may be mashed, instead of being cooked as above. Time, five or six minutes to steam the potatoes. Probable cost, 8d. Sufficient to stuff a goose. Goose Stuffing, Sage-and-onion.— Boil four large onions till tender ; drain them from the water, and mince them finely with four fresh sage-leaves, or six dry ones, four table- spoonfuls of bread-crumbs, a tea-spoonful of salt, a tea-spoonful of made mustard, a tea-spoonful of moist sugar, half a tea-spoonful of pepper ; a large apple, pared and cored, and a quarter of a nutmeg

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