The art of German cooking and baking

For the gravy, pour off nearly all of the grease and prepare as described in No. 20. If there is very much grease from the goose, skim some of it off while roasting. No. 22— FAT GOOSE STUFFED WITH CHESTNUTS. Quantity for 7 — 9 Persons. The Stuffing. 2 lbs. of chestnuts, the liver 3 tbsps. of butter 1 pinch of salt 1 tsp. of sugar 1 pinch of pepper Some water Preparation: The preparation and ingredients for goose and gravy are the same as in No. 31. The chestnuts are put into the oven ; when the shells burst take them out, peel them at once and chop them fine. Put them into a ketle over the fire with water, butter, 1 pinch of salt and 1 of pepper and sugar and cook until well done, then put in the chopped goose liver, stuff the goose with this mixture and sew it up. Prepare the roast and gravy as directed in No. 31. No. 23— FRIED GOOSE LIVER. Quantity for 7 — 9 Persons. 1 goose liver 1 pinch of pepper % pt. milk and water 1 piece "of butter for frying 1 egg % cup of goose gravy or Some flour % tablespoonful of flour mixed Salt with broth Preparation : Carefully remove the gall from the liver and put the liver into milk diluted with water for 3 hours, dry it well, salt and pepper, dip into beaten egg, then into flour. Heat the butter and fry the liver 5 minutes to a liglht brown, turning it several times. Serve on a hot platter. For the gravy, brown 14 tablespoonful of flour in the butter, add broth or water, cook well and serve with the liver. No. 24— GOOSE GIBLETS. Quantity for 2 — 3 Persons. From one goose the heart, giz- Salt zard, head, wings, feet and 4 pepper-corns neck 2 cloves 1 qt. of water 1 bay-leaf % onion, sliced For the Gravy. 2 tbsps. of butter Bouillon 3 tbsps. of flour 1 yolk of 'egg — 102 — Preparation: The feet are scalded and skinned, the gizzard emptied and also scalded and skinned, the gullet cut from the neck, tihe eyes taken out, wings, neck and head well cleaned and singed. Now put all this in a kettle over the fire with the water, onion, salt, peppers, cloves, bay-leaf and cook until tender. For the gravy, melt the butter, stir in the flour, cook and add the goose broth. The gravy must be smooth ; stir into it one yolk of egg and pour it on the giblets. Serve in a deep dish. Fresh, peeled potatoes are good with it. Remarks: You may also utilize these goose giblets for soup and put in small potatoes. No. 25— GOOSE LIVER PIE. Quantity for 6 Persons. 3 large goose livers 2/3 pt. of bouillon % lb. veal 2 tbsps. of Madeira or red wine % lb. fat pork Salt, pepper 6 truffles 3 yolks of eggs 1 1^ lemon 1 tsp. of grated onion % lb. of butter Bacon slices to line the pan 4 tbsps. of flour Preparation : Two -of the goose livers are larded with oblong slices of peeled truffles. Drip the juice from l^/^ lemons on the livers and let stand for several hours. The % lb. of butter is heated, mixed with the flour, salt and pepper and % pt. of broth and Madeira added. The finely chopped or ground veal and pork are stirred into the thick gravy. The one goose liver is chopped, fried 2 minutes in Z tablespoonfuls of butter and the onion, salted and peppered and mixed into the filling. Fill all this into a deep baking pan or mold lined with bacon slices so that it makes 3 to 3 layers of stuffing, alternating with slices of goose liver. Cover with slices of bacon, set in steamer over a kettle of boiling water and boil for 1^ Ihours or bake in oven for 1 hour. A truffle or Madeira gravy may be served with it. - No. 26— GOOSE LIVER PUDDING. Quantity for 6 Persons. 3 large goose livers 3 eggs % lb. of bacon 3 tbsps. grated Parmesan cheese 3 tbsps. of butter 3 tbsps. of cream 3 rolls soaked in milk , Salt, pepper % onion ' Butter for the mold —103—