GLUE, Waterproof. — 1. Glue,
2 parts ; skimmed milk, 8 parts. Melt,
and evaporate in a water bath to the
consistence of strong glue.
2. Glue, 12 parts ; water sufficient to
dissolve it. Then add yellow resin, 3
parts, and when melted, add turpentine,
4 parts. Mix thoroughly together.
‘Ibis should be done in a water-bath.
GOLD, Value of. — Gold is
divided in 24 parts or carats to the
ounce Troy ; the ounce of pure gold
being worth about 85s.
£. s. d.
Pure Gold 24 carats per oz.
4 4 n*
• Standard coin 22 „ „
3 17 lOj
18 ,, „
3 8 8(
16 „
2 13 1
12
2 2 65
» ..
1 11 lOj
In sterling gold there are 22 carats fine
to 2 of alloy.
GOLD LIQUID.— Honey and
gold leaf in equal parts. Grind inti-
mately together upon a slab ; agitate
with thirty times its weight of hot water ;
settle, and pour off; repeat the agita-
tion. Dry the gold. Mix up with gum
water for use.
GOOSE, (a la mode.) — Skin
and bone the goose ; boil and peel a
dried tongue, also a fowl ; season with
pepper, salt and mace, and then roll it
round the tongue ; season the goose in
the same way, and lay the fowl and
tongue on the goose, with slices of ham
between them. Beef marrow rolled
between the fowl and the goose, will
greatly enrich it. Put it all together in
a pan, with two quarts of beef gravy,
the bones of the goose and fowl, sweet
herbs, and onion ; cover close, and
stew an hour slowly ; take up the
goose ; skim off the fat, strain, and put
in a glassful of good port wine, two table-
spoonfuls of ketchup, a veal sweet
\
GfOO
GOO
*98
bread cut small, some mushrooms, a
piece of butter rolled in flour, pepper,
find salt ; stew the goose half an hour
longer : take up and pour the ragout
over it. Garnish with lemon.
GOOSE PIE. — Bone two young
green geese, of a good size, but first
take away every plug, and singe them
nicely. Wash them clean ; and season
them high with salt, pepper, mace, and
allspice. Put one inside the other ; and
press them as close as you can, drawing
the legs inwards. Put a good deal of
butter over them, and bake them either
with or without crust : if the latter, a
cover to the dish must fit close to keep
in the steam. It will keep long.
GOOSE, to Roast. — After it is
picked, the plugs of the feathers pulled
out, and the hairs carefully singed, let
it be well washed and dried, and a
seasoning put in of onion, sage, and
pepper and salt✪ Goose a la Mode. Fasten it tight at the
neck and rump, and then roast. Put it
first at a distance from the fire, and by
degrees draw it nearer. A slip of
paper should be skewered on the breast-
bone. Baste it very well. When the
breast is rising, take off the paper ; and
be careful to serve it before the breast
falls, or it will be spoiled by coming flat-
ted to table. Let a good gravy be sent,
in the dish. — Gravy and apple sauce ;
gooseberry sauce, for a green goose.
GOOSE SAUCE, For Roast-
ed Goose, Duck, or Pork. — Mix
a tea-spoonful of made mustard, a salt-
spoonful of salt, and a few grains of
cayenne pepper, in a large wine-glassful
of claret, or good port wine✪ Goose Sauce for Roasted Goose, Duck, or Pork ; pour it
into the goose just before serving up.
Consult me
1902Page 242 · 4 recipe records on this page
Presented as published in 1902. 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
GLUE, Waterproof. — 1. Glue, 2 parts ; skimmed milk, 8 parts. Melt, and evaporate in a water bath to the consistence of strong glue.
2. Glue, 12 parts ; water sufficient to dissolve it. Then add yellow resin, 3 parts, and when melted, add turpentine, 4 parts. Mix thoroughly together. This should be done in a water-bath.
GOLD, Value of. — Gold is divided in 24 parts or carats to the ounce Troy ; the ounce of pure gold
being worth about 85s.
£. s. d.
Pure Gold 24 carats per oz.
4 4 n*
• Standard coin 22 „ „
3 17 lOj
18 ,, „
3 8 8(
16 „
2 13 1
2 2 65
» ..
1 11 lOj
In sterling gold there are 22 carats fine to 2 of alloy.
GOLD LIQUID.— Honey and gold leaf in equal parts. Grind intimately together upon a slab ; agitate with thirty times its weight of hot water ; settle, and pour off; repeat the agitation. Dry the gold. Mix up with gum water for use.
GOOSE, (a la mode.) — Skin and bone the goose ; boil and peel a dried tongue, also a fowl ; season with pepper, salt and mace, and then roll it round the tongue ; season the goose in the same way, and lay the fowl and tongue on the goose, with slices of ham between them. Beef marrow rolled between the fowl and the goose, will greatly enrich it. Put it all together in a pan, with two quarts of beef gravy, the bones of the goose and fowl, sweet herbs, and onion ; cover close, and stew an hour slowly ; take up the goose ; skim off the fat, strain, and put in a glassful of good port wine, two tablespoonfuls of ketchup, a veal sweet
\
GfOO
GOO
*98
bread cut small, some mushrooms, a piece of butter rolled in flour, pepper, find salt ; stew the goose half an hour longer : take up and pour the ragout over it. Garnish with lemon.
GOOSE PIE. — Bone two young green geese, of a good size, but first take away every plug, and singe them nicely. Wash them clean ; and season them high with salt, pepper, mace, and allspice. Put one inside the other ; and press them as close as you can, drawing the legs inwards. Put a good deal of butter over them, and bake them either with or without crust : if the latter, a cover to the dish must fit close to keep in the steam. It will keep long.
GOOSE, to Roast. — After it is picked, the plugs of the feathers pulled out, and the hairs carefully singed, let it be well washed and dried, and a seasoning put in of onion, sage, and pepper and salt. Fasten it tight at the neck and rump, and then roast. Put it first at a distance from the fire, and by degrees draw it nearer. A slip of paper should be skewered on the breastbone. Baste it very well. When the breast is rising, take off the paper ; and be careful to serve it before the breast falls, or it will be spoiled by coming flatted to table. Let a good gravy be sent, in the dish. — Gravy and apple sauce ; gooseberry sauce, for a green goose.
GOOSE SAUCE, For Roasted Goose, Duck, or Pork. — Mix a tea-spoonful of made mustard, a saltspoonful of salt, and a few grains of cayenne pepper, in a large wine-glassful of claret, or good port wine ; pour it into the goose just before serving up.
Records on this page
Goose a la ModeGoose PieGoose, to RoastGoose Sauce for Roasted Goose, Duck, or Pork