After it has been plucked and singed with care, put into the body
of the goose two parboiled onions of
moderate size finely chopped, and mixed
with half an ounce of minced sage-leaves,
a saltspoonful of salt, and half as much
black pepper, or a proportionate quantity
of cayenne ; to these add a small slice of
fresh butter. Truss the goose, and after
it is on the spit, tie it firmly at both ends
that it may turn steadily, and that the seasoning may not escape ; roast
it at a brisk fire, and keep it constantly basted. Serve it with brown
gravy, and apple or tomata sauce. When the taste is in favour of a
stronger seasoning than the above, which occurs we apprehend but
seldom, use raw onions for it and increase the quantity ; but should one
still milder be preferred, mix a handful of fine bread-crumbs with the
other ingredients, or t wro or three minced apples. The body of a goose is
sometimes filled entirely with mashed potatoes, which, for this
purpose, ought to be boiled very dry, and well blended with two or
three ounces of butter, or with some thick cream , some salt, and
white pepper or cayenne : to these minced sage and parboiled onions
can also be added at pleasure. A teaspoonful of made-mustard, half
as much of salt, and a small portion of cayenne, smoothly mixed
with a glass of port wine✪ To Roast a Goose, are sometimes poured into the goose just
before it is served, through a cut made in the apron.
H to If hour..
Ohs. — We extract, for the benefit of our readers, from a work in
our possession, the following passage, of which we have had no
opportunity of testing the correctness. “ Geese, with sage and
onions, may be deprived of power to breathe forth any incense, thus :
Pare from a lemon all the yellow rind, taking care not to bruise the
fruit nor to cut so deeply as to let out the juice. Place this lemon
in the centre of the seasoning within the bird. When or before it is
brought to table, let the flap be gently opened, remove the lemon
with a tablespoon; avoid breaking, and let it instantly be thrown
away, as its white pithy skin will have absorbed all the gross par-
ticles which else would have escaped.”
TO ROAST A GREEN GOOSE.
Season the inside with a little pepper✪ To Roast a Green Goose and salt, and roast the goose
at a brisk fire from forty to fifty minutes. Serve it with good brown
gravy only. To this sorrel- sauce is sometimes added at not very
modern English tables. Green geese are never stuffed.
m
modern coorery.
[chap. xiV.
TO ROAST A FOWL.
[Fowls are always in season when they can he procured sufficiently young tc
be tender. About February they become dear and scarce; and small spring
chickens are generally very expensive. As summer advances they decline in
price.]
Strip off the feathers, and care-
fully pick every stump from the
skin, as nothing can be more Un-
inviting than the appearance of any
kind of poultry where this has been
neglected, nor more indicative of
Fowl for roasting. slovenliness on the part of the ✪ To Roast a Fowl
Page 253 · 3 recipe records on this page
Presented as published in 1884. 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
After it has been plucked and singed with care, put into the body of the goose two parboiled onions of moderate size finely chopped, and mixed with half an ounce of minced sage-leaves, a saltspoonful of salt, and half as much black pepper, or a proportionate quantity of cayenne ; to these add a small slice of fresh butter. Truss the goose, and after it is on the spit, tie it firmly at both ends that it may turn steadily, and that the seasoning may not escape ; roast it at a brisk fire, and keep it constantly basted. Serve it with brown gravy, and apple or tomata sauce. When the taste is in favour of a stronger seasoning than the above, which occurs we apprehend but seldom, use raw onions for it and increase the quantity ; but should one still milder be preferred, mix a handful of fine bread-crumbs with the other ingredients, or t wro or three minced apples. The body of a goose is sometimes filled entirely with mashed potatoes, which, for this purpose, ought to be boiled very dry, and well blended with two or three ounces of butter, or with some thick cream , some salt, and white pepper or cayenne : to these minced sage and parboiled onions can also be added at pleasure. A teaspoonful of made-mustard, half as much of salt, and a small portion of cayenne, smoothly mixed with a glass of port wine, are sometimes poured into the goose just before it is served, through a cut made in the apron.
H to If hour..
Ohs. — We extract, for the benefit of our readers, from a work in our possession, the following passage, of which we have had no opportunity of testing the correctness. “ Geese, with sage and onions, may be deprived of power to breathe forth any incense, thus : Pare from a lemon all the yellow rind, taking care not to bruise the fruit nor to cut so deeply as to let out the juice. Place this lemon in the centre of the seasoning within the bird. When or before it is brought to table, let the flap be gently opened, remove the lemon with a tablespoon; avoid breaking, and let it instantly be thrown away, as its white pithy skin will have absorbed all the gross particles which else would have escaped.”
TO ROAST A GREEN GOOSE.
Season the inside with a little pepper and salt, and roast the goose at a brisk fire from forty to fifty minutes. Serve it with good brown gravy only. To this sorrel- sauce is sometimes added at not very modern English tables. Green geese are never stuffed.
m
modern coorery.
[chap. xiV.
TO ROAST A FOWL.
[Fowls are always in season when they can he procured sufficiently young tc be tender. About February they become dear and scarce; and small spring chickens are generally very expensive. As summer advances they decline in price.]
Strip off the feathers, and carefully pick every stump from the skin, as nothing can be more Uninviting than the appearance of any kind of poultry where this has been neglected, nor more indicative of Fowl for roasting. slovenliness on the part of the
Records on this page
To Roast a GooseTo Roast a Green GooseTo Roast a Fowl