Goose, Cold, To Hash.— Cut the remains
of acold goose into small, convenient-sized pieces.
Put some sliced onions into a stewpan with a
piece of butter, and let them fry imtil they are
tender, but not biirnt. Add as much stock or
water as will be sauce for the hash, with a little
pepper, salt, a bunch of sweet herbs, the bones
and skin of the goose, and a glass of port or claret✪ Goose, Cold, To Hash,
if liked. Boil gently until the gra^'y is good,
then strain it, thicken it, if necessaiy, and put
in the pieces of goose to get hot, but the gravy
must not boil after the goose is added. If any
goose-stufiing has been left, heat it in the oven.
Place the goose on a hot dish, pour the gravy
over it, and garnish the dish with toasted bread
and little heaps of stuffing. Time, three-
quarters of an hour. Probable cost, 4d., ex-
clusive of the cold meat, &c.
Goose, Forcemeat for {see Forcemeat
for Goose).
Goose, Gravy for. — Slice a large onion,
and fry it in a little butter, or good dripping,
with half a pound of gravy-beef, until slightly
browned. Pour over it a pint and a half
of water, with any bones or trimmings you
may have, and simmer gently for two hours.
Skim oS the fat, season with a little salt and
pepper, and mix in the gravy that has dropped
from the goose. Thicken with a table-spoonful
of flour. Strain the gravy, put a little into the
dish with the goose, and send the rest to table
in a tureen. Apple sauce also usually accom-
panies roast goose. Probable cost, lOd. Suffi-
cient for one pint of gravj%
Goose, Gravy for (another way). — Put
the giblets of the goose into a saucepan, with
half a pound of gravy-beef, three or four green
sage-leaves, two small onions, a piece of toasted
crust, some whole pepper, a little salt, and three
pints of water✪ Goose, Gravy for (another way). Bring the liquid to a boil, skim,
and simmer gently for two hours and a half.
Strain, and thicken with a little flour, and boil
once more. Before serving, a glass of port or
claret may be added, if liked. Probable cost,
8d., exclusive of the giblets and wine. Suffi-
cient for two pints and a half of gravy.
Goose, Gravy for (another way).— Cut a
small onion into shces, and strew over these
three or four leaves of sage, finely powdered.
Fry them for four or five minutes in a little
butter, then add a small cupful of good stock,
and mix in, very smoothly, a salt-spoonful of
salt, half a salt-spoonful of pepjjer, two or three
grains of cayenne, a tea-spoonful of mixed
mustard, and a glass of port or claret. Simmer
for a few minutes, strain, asd send to table a
little of the gravj^ on the dish with the goose,
and the rest in a tureen. Time, a quarter of
an hour. Probable cost, exclusive of the wine,
4d. Sufficient for half a pint of gravy.
Goose, Green, Dressing a.— Truss a
green goose in the same way as a full-grown
one. It must not be stuffed, but the inside
must be seasoned with pepper and salt, and two
or three ounces of fresh butter✪ Goose, Green, Dressing a put . in to
moisten it. Set the bird down to a clear, brisk
fire, and when it is sufficiently cooked, serve with
water-cresses round it, and send brown gravy
and either soitcI, gooseberry, or tomato sauce,
to table with it. Time, about three-quarters of
an horn- to roast. Sufficient for six or eight
persons. Probable cost, 5s.
Page 615 · 5 recipe records on this page
Presented as published in 1892. 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
Goose, Cold, To Hash.— Cut the remains of acold goose into small, convenient-sized pieces. Put some sliced onions into a stewpan with a piece of butter, and let them fry until they are tender, but not burnt. Add as much stock or water as will be sauce for the hash, with a little pepper, salt, a bunch of sweet herbs, the bones and skin of the goose, and a glass of port or claret, if liked. Boil gently until the gravy is good, then strain it, thicken it, if necessary, and put in the pieces of goose to get hot, but the gravy must not boil after the goose is added. If any goose-stuffing has been left, heat it in the oven. Place the goose on a hot dish, pour the gravy over it, and garnish the dish with toasted bread and little heaps of stuffing. Time, three-quarters of an hour. Probable cost, 4d., exclusive of the cold meat, &c.
Goose, Forcemeat for {see Forcemeat for Goose).
Goose, Gravy for. — Slice a large onion, and fry it in a little butter, or good dripping, with half a pound of gravy-beef, until slightly browned. Pour over it a pint and a half of water, with any bones or trimmings you may have, and simmer gently for two hours. Skim oS the fat, season with a little salt and pepper, and mix in the gravy that has dropped from the goose. Thicken with a table-spoonful of flour. Strain the gravy, put a little into the dish with the goose, and send the rest to table in a tureen. Apple sauce also usually accompanies roast goose. Probable cost, lOd. Sufficient for one pint of gravy.
Goose, Gravy for (another way). — Put the giblets of the goose into a saucepan, with half a pound of gravy-beef, three or four green sage-leaves, two small onions, a piece of toasted crust, some whole pepper, a little salt, and three pints of water. Bring the liquid to a boil, skim, and simmer gently for two hours and a half. Strain, and thicken with a little flour, and boil once more. Before serving, a glass of port or claret may be added, if liked. Probable cost, 8d., exclusive of the giblets and wine. Sufficient for two pints and a half of gravy.
Goose, Gravy for (another way).— Cut a small onion into shces, and strew over these three or four leaves of sage, finely powdered. Fry them for four or five minutes in a little butter, then add a small cupful of good stock, and mix in, very smoothly, a salt-spoonful of salt, half a salt-spoonful of pepjjer, two or three grains of cayenne, a tea-spoonful of mixed mustard, and a glass of port or claret. Simmer for a few minutes, strain, asd send to table a little of the gravj^ on the dish with the goose, and the rest in a tureen. Time, a quarter of an hour. Probable cost, exclusive of the wine, 4d. Sufficient for half a pint of gravy.
Goose, Green, Dressing a.— Truss a
green goose in the same way as a full-grown one. It must not be stuffed, but the inside must be seasoned with pepper and salt, and two or three ounces of fresh butter put . in to moisten it. Set the bird down to a clear, brisk fire, and when it is sufficiently cooked, serve with water-cresses round it, and send brown gravy and either soitcI, gooseberry, or tomato sauce, to table with it. Time, about three-quarters of an horn- to roast. Sufficient for six or eight persons. Probable cost, 5s.
Records on this page
Goose, Cold, To HashGoose, Gravy forGoose, Gravy for (another way)Goose, Gravy for (another way)Goose, Green, Dressing a