Roast Pigmy Goose (Oyster stuffing)

Ingredients

• Roast pigmy goose
• pepper and salt
• six oysters
• 1 egg
• a teaspoonful of butter

Method

1. 1

   Wash inside and out, prepare for stuffing.

2. 2

   Sprinkle with pepper and salt, and rub a little flour over them.

3. 3

   Stuffing — Allow about six oysters to each bird, soak the bread in a little milk, squeeze it out onto a plate, put in a teaspoonful of chopped parsley, the yolk of one egg and a teaspoonful of butter, divide it equally for as many birds as you have, and to each part add six oysters, pepper and salt.

4. 4

   When the birds are stuffed, lay them on a baking dish and cover with buttered paper, bake in a quick oven.

5. 5

   Serve on toast.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 70. The excerpt below is the record exactly as published.

1 egg. Mode. — Bone the shoulder of mutton and stuff with the mincemeat, breadcrumbs, etc., tie round securely, put it into a baking tin with some dripping and bake for one hour ; this is the best way of using a shoulder of mutton as there is very little waste. The bone can be chopped up and put in a saucepan with half a pint of water and a little salt and used for the gravy. Boast and Boiled Joints. 413— BOILED SHOULDER OF MUTTON AND OYSTER SAUCE. Shoulder of mutton 6 doz. oysters 1 onion Breadcrumbs. Mode. — Take out the bone of a shoulder of mutton ; sprinkle the meat with salt ; make a stuffing of breadcrumbs and oysters, a little chopped parsley, and pepper and salt ; istufi the shoulder where you have taken out the bone, tie it up, put it in a stew-pan with the onion, which has been pre- viously chopped up, and some parsley ; put sufficient water to cover it and allow it to boil slowly for an hour and a-half . Take up the mutton and drain it, put it on a hot dish and cover with oyster sauce. The liquor that the mutton was boiled in would make good soup with a little Liebig and vegetables. 414— ROAST LEO PORK. Mode. — A leg of pork weighing seven pounds will take two hours. The skin should be scored across in narrow stripes, either before it is put in the oven or half an hour after. A stuffing of sage and onions chopped may be put in at the knuckle. 415— TO BOIL A HAM. 1 pineapple ham Grated cinnamon Breadcrumbs. Mode. — Seak the ham for two hours in cold water, then place in the boiler with sufficient cold water to cover it ; the water to be brought to a boil and then removed off the fire so that the ham only simmers. Of course the length of time to be gaged by the weight of the ham. Afterwards the ham may be dressed in any way de- sired, either with breadcrumbs or grated cinnamon and placed in the oven and lightly browned. It spoils a ham to cut it when hot, it should always be left until thoroughly cold. I mention pineapple hams as I find they are the best to be had in Australia. GAME. '416— EO AST WILD DUCK. Mode. — Pluck the duck nicely (do not on any account scald it or you will spoil the flavour), singe and wash it, and dry with a clean towel. Rub it over with a little flour, cover with a buttered paper and bake in a moderate oven. This may be stuffed with ordinary stuffing if pre- ferred. It is rather an improvement to squeeze a lemon over it before baking it. Serve either with salad or slices of lemon and port wine sauce. 417— EOAST WILD GOOSE (Larded.) 1 wild goose 2 ozs. fat bacon Cayenne Lemon. Mode. — Wash the goose well, have the larding needle threaded with very fine strips of bacon fat about three inches long and a quarter of an inch thick, run the needle through the breast, it will draw the fat through with it, keep on until you have used all the bacon fat. Eub the goose over with flour then squeeze a lemon over it and sprinkle a little cayenne, lay on it a buttered paper and bake in a quick oven. This may be stuffed the same as a tame goose if preferred. Serve salad with this also. (See Eussian salad). 418— EOAST WILD TUEKEY (Liver stufling). 1 wild turkey 1 onion 2 ozs. bacon Cayenne and salt. Mode. — Wash and truss the turkey, flour it over (and lard if you wish, the same as a goose), pepper and salt. To make the stufling, chop up the liver with the bacon (which is best fat), half a cupful of breadcrumbs, yolk of one egg, pepper and salt and a little lemon juice. When the turkey is stu:ffed, bake in a fast oven. Serve with bread sauce. Game. 419— EO AST TEAL. Mode. — Teal is a small duck, cook it the same way, only without stuffing ; it is a great improvement to put pieces of the rind of bacon over them while baking, as the bacon fat penetrates the flesh and moistens it as well as gives it a nice flavor. Cut down the back in two, and serve on toast with slices of lemon. 420— ROAST PIOMY GOOSE (Oyster stuffing). Mode. — The pigmy goose is a very small bird, but without doubt one of the sweetest of the Australian birds, and rather rare. Wash inside and out, prepare for stuffing. Sprinkle with pepper and salt, and rub a little flour over them. Stuffing — Allow about six oysters to each bird, soak the bread in a little milk, squeeze it out on to a plate, put in a teaspoonful of chopped parsley, the yolk of one egg and a teaspoonful of butter

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