The "A1" cookery book

To Roast a Goose. — Roast or bake in the usual way. The stuffing is made with % lb. of onions parboiled, 2 teaspoons powdered sage, 4 tablespoons bread-crumbs, pepper and salt. Cut the onions very fine and mix with the other ingredients after parboiling them. Truss it and fill with sage and onion stuffing. The goose can simply be stuffed with small apples, not peeled or cored. Sew up the openings of the bird securely, baste well, and roast for about two hours according to size. For the gravy boil some of the giblets and pour the stock from them into the drippingpan after the fat has all been poured off, with two teaspoons of flour, and boil up. Serve separately. When the goose is stuffed with sage and onions serve apple sauce (page 84) in a tureen. Gravy for Roast Goose. — Slice an onion, chop it small, and fry it in a little butter till lightly browned. Pour over it a pint and a quarter of stock made from the giblets, etc., add a bunch of parsley, six peppercorns, and a little salt. Mix a dessert-spoon of browned flour to a thick smooth paste with a little cold water and add to it, and stew the gravy gently for an hour or more ; it should be as thick as cream. Strain and serve in a tureen. To Hash Goose. — Cut into neat slices the remains of a roast goose and dredge a little flour over them. Put into a stew-pan any gravy that may be left, and a small quantity of the stuffing, and add a little pepper and salt. Shake the pan over the fire till the gravy is quite hot, draw it to the side of the fire, and put in the slices of goose and let the hash simmer gently for a quarter of an hour. Grouse. — Let the birds hang as long as possible. Pluck and draw the birds, and wipe them inside and out. Roast in a Dutch oven before a bright fire, basting well with butter. A little flour must be dredged on the breasts before they are quite done. They will take from twenty-five to thirty-five minutes. A piece of toast should be put under the birds a few minutes before they are ready. They should be served at once when they are cooked. Bread sauce, gravy, and fried bread-crumbs must be served with them, and they should be laid on the toast on the dish. Good gravy must be used, and a spoonful or two of sherry is an improvement to it. Guinea-fowl. — They are roasted in the same way as chickens except that a piece of fat bacon should be tied over their breasts, or they should be larded. Jugged Hare. — Prepare the hare for cooking; cut it into pieces, dredge them with flour, and fry in boiling butter. Drain them and put them into an earthenware stew-pot with a bunch of sweet herbs, 2 onions stuck with 3 cloves, 3 whole allspice, ^ teaspoon pepper, a strip of lemon rind. Cover with hot water, and when it boils skim it. Let it simmer for about two hours, or longer if the hare is old. Take out the pieces of hare, thicken the gravy with flour and butter, and two tablespoons of mushroom catsup and a wineglass of port wine ; let it boil about ten minutes, strain through a sieve, and pour over the hare. A few forcemeat balls should be fried or stewed in the gravy for about ten minutes. Serve red currant jelly with the hare.