Roasting a Goose

Ingredients

• Wash it, and rub the inside with onion
• a table-spoonful of butter
• an onion peeled and chopped up fine
• a few sage-leaves rubbed up to powder
• salt
• pepper

Method

1. 1

   Stuff the goose with the mixture, roast at a distance from the fire, then gradually bring it closer.

2. 2

   Serve with brown gravy and apple sauce.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 44. The excerpt below is the record exactly as published.

a table-spoonful of butter and seasoning of black pepper, salt, and either a head of celery chopped up or a teaspoonful of bruised celery -seed; make the stufling hold together with a little hot water, or the yolk of an eg^ and water; stuff the craw as full as possible; upon a spit, within a tin-kitchen, set it down at a good distance from the fire, which should be clear and brisk; dust the turkey well with flour, and baste it with cold butter and a little lard several times. When done, serve it up with its own gravy, which must, however, be put into a separate dish, or rather gravy-boat. For roasting a turkey in an oven or range the time to be allowed is twenty minutes for each pound, with one twenty minutes extra. The fire must be strong and steady throughout the process. The turkey should be nicely cleaned and stuffed ; then put into a baking-pan, supported on transverse strips of wood or iron, so as to keep the fowl out of the drippings. No water need be added if the bird be moderately fat. Baste repeatedly; that is to say, put little bits of butter over the breast and legs from time to time, and, dipping up some of the drip- pings from the pan, pour it over, so that the whole fowl shall be moistened with them. The seasoning of th<i stuff- VmOINIA COOKERY-BOOK. 85 ing and gravy may be altered, for variety's sake, from celery and pepper to oysters and pepper, or oysters, cel- ery and pepper, onion and sage, or savory and thyme, etc. Gbavy for Roast Tuekbt. There is great art in the preparation of gravies, a greasy, oily gravy spoiling the best-cooked fowl or joint. Remove the turkey from the pan; skim off every particle of oil, and leave just as much of the drippings as you think will be sufficient to fill your gravy-boat ; add to them a little boiling water, and stir in smoothly a table- spoonful of browned flour, made previously into a paste with the smallest quantity of cold water ; let the gravy come to a boil as you stir it constantly, and it will be ready to serve. If you choose, you can chop the liver and gizzard into rather small pieces and add them to the gravy, instead of sending them in whole upon the same dish as the turkey. Deviled Tuekey. In old Virginia life the carver was always the gentle- man of the house, until the oldest son took his place, both for the sake of his own education in what was esteemed a gentlemanly accomplishment, and to relieve his parent of an onerous duty. In many families it was the invaria- ble custom, when a roast turkey was served, to cut off the legs, or one leg, when the fowl was first carved, and send it into the kitchen with the gizzard and liver to be deviled, and brought in as an entremet later on in the meal. The deviling consisted in merely gashing the said parts of the fowl deeply, strewing them thickly with black pepper and butter, slightly with salt, and then broiling, sending in to table hot, when each person who wished it was helped to a small piece. 86 VIRGINIA COOKERY-BOOK. To Boil a Tuekby, with Oyster Saucb. (Mra. Maria Randolph.) Grate a loaf of bread; chop a score or more of oysters fine; add nutmeg, pepper, and salt to your taste; mix it up into a light force-meat with a quarter of a pound of butter, a spoonful or two of cream, and three eggs ; stuff the craw with it, and make the rest into balls and boil them; sew up the turkey; dredge it well with flour; put it in a kettle of cold water ; cover it, and set it over the fire ; as the scum begins to rise take it off ; let it boil very slowly for half an hour ; then take off your kettle, and keep it closely covered ; if it be of a middle size, let it st£^nd in the hot water h^,lf an hour ; the steam, being kept in, will stew it enough to make it rise, keep the skin whole, tender, and very white; when you dish it, pour on a little oyster sauce, lay the balls around, and serve it up with the rest of the sauce in a boat. N.B. — Set on the turkey early after breakfast, that it may stew as above. It is the best way to boil one to per- fection. Put it over the fire to heat just before you dish it up. To Boil a Turkey, with Egg Sauce. This is the most delicate and appetizing way in which a turkey can be served in the spring of the year. Make a stuffing for the craw of bread-crumbs, butter, pepper, and salt, with what seasoning of herbs you prefer, just as in case of a roast fowl; sew it in securely and enclose it in a cloth well dredged with flour ; put it to boil in cold water with a spoonful of salt in it, and water enough to cover it well; let it simmer two hours and a half, or, if small, a less tinae will do; when the hour for dishing comes take a pint of the water in which the fowl was boiled and put it in a stewpan, to make sauce; cream up VIRGINIA COOKERY-BOOK. 87 a quarter of a pound of butter with a table-spoonful of flour, and add them gradually to the broth, and l^t t^em boil together for about five minutes ; lastly, add six hard- boiled eggs chopped up in small bits ; serve the greater portion of the sauce in a boat, but pour some of it over the turkey in the dish ; and if one or two more eggs are sliced into rings and added as an additional garnishing it is all well. N.B. — ^The water }n which the turkey has been boiled make^ a nice soup, if thickened with a little flour, flavored with salt, pepper, celery, or parsley, and half a pint of Carolina rice boiled in it until the grains are thoroughly done. To Roast a Goose. . Wash it, and rub the inside with onion ; make a stuff- ing of light bread-crumbs, a table-spoonful of butter, an onion peeled and chopped up fine, with a few sage-leaves rubbed up to powder

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