Cassell's dictionary of cookery

Goose Soup. — When a goose is boiled, a good soup may be made of the liquid, but it is well to. use stock, instead of water, in which to boil it. Put the giblets into the saucepan, together with half a pound of lean ham, an onion, a carrot, and a head of celery, or half a drachm of pounded celery-seed. Skim it well and simmer gently, until the goose is sufficiently cooked. Take up the goose and the giblets, the first of which may be served with onion sauce, and the last made into a pie. Strain the soup, season it with half a drachm of cayenne, and add half a tumblerful of sherry or Madeira. No salt will be required if the ham has been used. Time to boil, two hours. Sufficient for two quarts of soup. Probable cost, 8d., exclusive of the meat and wine. Goose StuflB.ng, Apple. — Pare, core, and cut into small pieces some good baking apples. Fill the goose as full as it will hold with these, fasten the openings securely, and roast. When this stuffing is used, apple sauce may be dispensed with. In Germany, a few almonds, blanched and sliced, or a few currants, are sometimes mixed with the apples. Goose Stuffing, Chestnut.— Take the outer skin from about two dozen fine, sound chestnuts, and throw them into boiling water. Let them simmer a minute or two over the fire, when they may be blanched like almonds. Put them into a saucepan with as much stock as will cover them, let them stew gently until soft, then drain them ; mix with them two ounces of butter, a tea-spoonful of minced parsley, a parboiled onion, chopped small, and a little pepper and salt. Put this stuffing into the goose. Fasten the ends securely, and roast before a clear fire. Time, twenty minutes to simmer the chestnuts. Sufficient for a goose. Goose Stuffing, Potato. — Take two pounds of good sound potatoes, peel, and wash them, and cut them into small pieces, with an onion, finely minced. Put them into a stewpan, with a piece of butter the size of a walnut. Cover the pan closely, and shake it about, that the potatoes may not stick to the bottom, and when they are partly cooked, but not tender, mix with them the Uver of the goose, chopped small. GOO ( 264 ) GOO Strew over them a tea-spoonful of powdered sage, a salt-spoonful of salt, and half a saltspoonful of pepper. Put the stuffing inside the goose, tie the openings securely, and roast. If preferred, the potatoes may be mashed, instead of being cooked as above. Time, five or six minutes to steam the potatoes. Probable cost, 8d. Sufficient to stuff a goose. Goose Stuffing, Sage-and-onion.— Boil four large onions till tender ; drain them from the water, and mince them finely with four fresh sage-leaves, or six dry ones, four table- spoonfuls of bread-crumbs, a tea-spoonful of salt, a tea-spoonful of made mustard, a tea-spoonful of moist sugar, half a tea-spoonful of pepper ; a large apple, pared and cored, and a quarter of a nutmeg, grated, may be added, if approved. Time to boil the onions, from twenty minutes to half an hour. Sufficient for a good-sized goose. Probable cost, 6d. for this quantity {see also additional particulars connected \vith this stuffing, under Goose, Eoast).