Goose, Roast or Baked. — A roast goose is gener¬
ally filled with sage and onion. The manner in
which this is prepared must depend upon the taste of
those who are to partake of it. More or less onions
and breadcrumbs can be added to taste.
After filling the goose with seasoning, tie the open¬
ings tightly with fine twine, place in baking tin, and
put it into a very hot oven ; lower the gas, and baste
occasionally until done.
Like pork, goose is unwholesome if not sufficiently
cooked. Garnish with lemon, and send to table with
some good gravy and apple sauce.
Apple Sauce for Goose. — Pare, core and stew four
or five large apples. Put them in a saucepan with a
very little water, to prevent burning. Let them
GAS COOKERY BOOK. IO3
simmer gently until cooked, when take them up and
add a teaspoonful of sugar, or more, to taste, a little
piece of butter, and a few drops of lemon. Beat all
together until they are reduced to a fine pulp.
Sage and Onion Stuffing for Goose. — Three or four
large onions boiled, drained from all water and
chopped finely with four fresh or six dry sage leaves,
five tablespoonfuls of breadcrumbs, one teaspoonful
of made mustard, a teaspoonful each of salt and moist
sugar; pepper to taste. An apple pared and cored,
and some nutmeg may be added if liked.
Guinea Fowl. — The guinea fowl is in season from
March until the end of June. The flesh is most
excellent, and both very savoury and digestible; and
as game is out of season during April, May, June,
and July, it forms a splendid substitute. If kept a
few days, it much resembles the pheasant in taste.
Roast Guinea Fowl. — Procure a nice plump bird
after it has been drawn and cleaned. Stuff it with a
forcemeat. It should be trussed much the same way
as a pheasant, and the breast larded. Place it on a
trivet or a baking-tin, and put in the gas oven, which
must be hot, and reduce the gas at once to half an
inch blue flame. Baste frequently, and allow it to
cook for 30 to 45 minutes, according to the size of the
bird. Send brown gravy and bread sauce to table
with this dish.
Chicken and Peas. — Take the liver from and cut
the chicken into neat joints. Place it in a stewpan
with 2 ozs. of fresh butter and a quart of freshly-
shelled young peas, 2 teaspoonfuls of salt, J teaspoon¬
ful of pepper, a small bunch of parsley, and 3 small
onions and a cupful of stock or any good gravy. Let
this gently stew until the liquor is exhausted. Take
2 more ounces of butter and a teaspoonful of flour,
and mix together with half a cupful of cold stock ; mix
104 THE HOUSEHOLD
x i
well until the flour is quite smooth, and add it to the
peas. The chicken should be very tender, and the
peas well done if the lid has been kept close on the
stew-pan.
Page 56
Presented as published in 1900. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Goose, Roast or Baked. — A roast goose is gener¬
ally filled with sage and onion. The manner in
which this is prepared must depend upon the taste of
those who are to partake of it. More or less onions
and breadcrumbs can be added to taste.
After filling the goose with seasoning, tie the open¬
ings tightly with fine twine, place in baking tin, and
put it into a very hot oven ; lower the gas, and baste
occasionally until done.
Like pork, goose is unwholesome if not sufficiently
cooked. Garnish with lemon, and send to table with
some good gravy and apple sauce.
Apple Sauce for Goose. — Pare, core and stew four
or five large apples. Put them in a saucepan with a
very little water, to prevent burning. Let them
GAS COOKERY BOOK. IO3
simmer gently until cooked, when take them up and
add a teaspoonful of sugar, or more, to taste, a little
piece of butter, and a few drops of lemon. Beat all
together until they are reduced to a fine pulp.
Sage and Onion Stuffing for Goose. — Three or four
large onions boiled, drained from all water and
chopped finely with four fresh or six dry sage leaves,
five tablespoonfuls of breadcrumbs, one teaspoonful
of made mustard, a teaspoonful each of salt and moist
sugar; pepper to taste. An apple pared and cored,
and some nutmeg may be added if liked.
Guinea Fowl. — The guinea fowl is in season from
March until the end of June. The flesh is most
excellent, and both very savoury and digestible; and
as game is out of season during April, May, June,
and July, it forms a splendid substitute. If kept a
few days, it much resembles the pheasant in taste.
Roast Guinea Fowl. — Procure a nice plump bird
after it has been drawn and cleaned. Stuff it with a
forcemeat. It should be trussed much the same way
as a pheasant, and the breast larded. Place it on a
trivet or a baking-tin, and put in the gas oven, which
must be hot, and reduce the gas at once to half an
inch blue flame. Baste frequently, and allow it to
cook for 30 to 45 minutes, according to the size of the
bird. Send brown gravy and bread sauce to table
with this dish.
Chicken and Peas. — Take the liver from and cut
the chicken into neat joints. Place it in a stewpan
with 2 ozs. of fresh butter and a quart of freshly-
shelled young peas, 2 teaspoonfuls of salt, J teaspoon¬
ful of pepper, a small bunch of parsley, and 3 small
onions and a cupful of stock or any good gravy. Let
this gently stew until the liquor is exhausted. Take
2 more ounces of butter and a teaspoonful of flour,
and mix together with half a cupful of cold stock ; mix
104 THE HOUSEHOLD
x i
well until the flour is quite smooth, and add it to the
peas. The chicken should be very tender, and the
peas well done if the lid has been kept close on the
stew-pan.