Goose Pudding, or Savoury Pud-
ding (a Yorkshire recipe). — Pour as much
boiling milk over a pound of stale bread as will
just cover it. Let it soak until soft, then beat
it with a fork, and take out any lumps that -\vill
not soften. iVdd six ounces of beef suet, iinely
shred, four large onions, boiled and chopped, a
dessert-spoonful of powdered sage, and the same
of marjoram and thyme, a dessert-spoonful of
salt, a tea-spoonful of pepper, a dessert- spoonful
of oatmeal, and three eggs✪ Goose Pudding, or Savoury Pudding well beaten. Spread
the mixtiu-c in a buttered or greased dripping-
tin, about three-quarters of an inch in thick-
ness. Put it m the oven for half an hour, to
cook the under-part, then place it under the
goose, before the fire, and let the gravy drip on
it. It must be well browned in every part.
Cut it into squares, and serve it at the same
time as the goose. This pudding may also be
served with roast pork. Time, an hour and a
half. Probable cost, Is. 3d. Sufficient for six
or eight persons.
Goose, Roast. — A roast goose is generaEy
filled with sage-and-onion stuffing {see Goose
Stuffing, Sage-and-onion). The way in which
this is made must depend upon the taste of
those who have to eat it. If a strong flavour
of onion is liked, the onions should be chopped
raw. If this is not the case, they should be
boiled in one, two, or thi-ee waters, and mixed
with a smaller or larger proportion of bread-
crumbs. It should be remembered, when bread-
crumbs are used, room should be allowed for
swelling. Truss the goose firmlj', tie the open-
ings securely, put it down to a clear, brisk fire,
and baste it plentifully until done enough. A
goose is both unwholesome and unpalatable if
insufficiently cooked. Take it up, remove the
skewers and fastenings, pour a little gravy into
it {see Goose, Bonne Bouche for), and send some
good gravy {see Goose Gravy), and either apple
or tomato sauce to table with it. Garnish with
lemon. Time, from an hour and a half to two
hours and a half. Probable cost of goose, 6s.
Sufficient for eight or ten persons.
Goose, Roast, To Carve.— Begin by
turning the neck end of the goose towards you,
and cutting the whole breast in long slices, from
GOOSB, EOAST, TO CAEVE.
one wing to another. {s£e the lines a b) . To take
off the leg, insfert the fork in the small end of
the bone, pressing it to the body, put the Imifo
in at A, turn the leg back, and if the bird be
young, it will easily come away ; if old, we wiU
not answer for it. To take off the wing, insert
the fork in the small end of the pinion, and
press it close to the body ; put the knife in at
B, and divide the joint. When the leg and
wing are off one side, attack those on the
other ; but, except when the company is verj-
large, it is seldom necessary to cut up the
whole goose. The back and lower side bones,
as well as the two side bones by the wing, may
be cut off ; but the best pieces of a goose are
the breast, and the thighs, after being separated
from the di-umstick. Serve a little of the
seasoning from the inside, by making a circular
slice iu the apron at c. Should there be no
stuffing, a glass of wine, a little orange-gravy
or vinegar may be poured into the body of
the goose, at the opening made in the apron bj'^
the carver for this purpose. ✪ Goose Stuffing, Sage-and-onion
Page 619 · 2 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 Pudding, or Savoury Pudding (a Yorkshire recipe). — Pour as much boiling milk over a pound of stale bread as will just cover it. Let it soak until soft, then beat it with a fork, and take out any lumps that -\vill not soften. iVdd six ounces of beef suet, iinely shred, four large onions, boiled and chopped, a dessert-spoonful of powdered sage, and the same of marjoram and thyme, a dessert-spoonful of salt, a tea-spoonful of pepper, a dessert- spoonful of oatmeal, and three eggs well beaten. Spread the mixtiu-c in a buttered or greased drippingtin, about three-quarters of an inch in thickness. Put it m the oven for half an hour, to cook the under-part, then place it under the goose, before the fire, and let the gravy drip on it. It must be well browned in every part. Cut it into squares, and serve it at the same time as the goose. This pudding may also be served with roast pork. Time, an hour and a half. Probable cost, Is. 3d. Sufficient for six or eight persons.
Goose, Roast. — A roast goose is generally filled with sage-and-onion stuffing {see Goose Stuffing, Sage-and-onion). The way in which this is made must depend upon the taste of those who have to eat it. If a strong flavour of onion is liked, the onions should be chopped raw. If this is not the case, they should be boiled in one, two, or three waters, and mixed with a smaller or larger proportion of breadcrumbs. It should be remembered, when breadcrumbs are used, room should be allowed for swelling. Truss the goose firmlj', tie the openings securely, put it down to a clear, brisk fire, and baste it plentifully until done enough. A goose is both unwholesome and unpalatable if insufficiently cooked. Take it up, remove the skewers and fastenings, pour a little gravy into it {see Goose, Bonne Bouche for), and send some good gravy {see Goose Gravy), and either apple or tomato sauce to table with it. Garnish with lemon. Time, from an hour and a half to two hours and a half. Probable cost of goose, 6s. Sufficient for eight or ten persons.
Goose, Roast, To Carve.— Begin by
turning the neck end of the goose towards you, and cutting the whole breast in long slices, from
GOOSB, EOAST, TO CAEVE.
one wing to another. {s£e the lines a b) . To take off the leg, insfert the fork in the small end of
the bone, pressing it to the body, put the Imifo in at A, turn the leg back, and if the bird be young, it will easily come away ; if old, we wiU not answer for it. To take off the wing, insert the fork in the small end of the pinion, and press it close to the body ; put the knife in at B, and divide the joint. When the leg and wing are off one side, attack those on the other ; but, except when the company is verjlarge, it is seldom necessary to cut up the whole goose. The back and lower side bones, as well as the two side bones by the wing, may be cut off ; but the best pieces of a goose are the breast, and the thighs, after being separated from the di-umstick. Serve a little of the seasoning from the inside, by making a circular slice iu the apron at c. Should there be no stuffing, a glass of wine, a little orange-gravy or vinegar may be poured into the body of the goose, at the opening made in the apron bj'^ the carver for this purpose.
Records on this page
Goose Pudding, or Savoury PuddingGoose Stuffing, Sage-and-onion