Miss Corson's practical American cookery and household management

Skin the head and neck of the gosling ; remove all pinfeathers from the tips of the wings ; scald and scrape the legs and feet, after cutting off the claws ; clean the heart and gizzard, and cut away the gall from the liver ; put them all into a saucepan with enough boiling water to entirely cover them, with salt and pepper in a palatable quantity, and boil them until the gosling is nearly done ; then remove all the bones, and chop the flesh and skin. Save the water in which they were boiled ; put over the fire in a saucepan a heaping tablespoonful each of butter and flour, and stir them until they are brown; gradually stir in the chopped giblets and broth. If there is not enough broth to make a gravy of the proper consistency, add a little boiling water ; season the gravy palatably with salt and pepper, let it boil for a moment, and serve it with the roast gosling. DUCKLINGS, OR SPRING DUCKS. Although these delicious birds are not so well known as spring chickens, they rival them in tenderness, while they surpass their flavor. In summer, they sell for about the same price. To prepare them for the table, carefully pluck out all pin-feathers, singe them, draw them without breaking the intestines, and stuff them with any good force-meat if they are to be roasted ; or cook them in accordance with any recipe which promises good results. ROAST DUCKLINGS WITH ORANGE-SAUCE. Dress a pair of ducklings as directed in recipes for other poultry ; chop the liver, heart, and gizzard ; grate the rind of two oranges, and squeeze the juice ; mix the minced liver, etc., with the grated orange-peel, and an equal measure of bread-crumbs softened with cold water ;. season this forcemeat palatably with salt and pepper, stuff the ducklings with it, truss them, and roast them before a moderate fire, basting them with their own drippings, or with a little butter ; when the birds are done, set the dripping-pan over the fire ; stir with the drippings a tablespoonful of flour, and brown it, then stir in the orange-juice, and enough hot water to make the sauce the proper consistency; let it boil up, season it palatably with salt and pepper, and serve it with the roast ducklings. DUCKLING WITH ONIONS. Pluck and singe a large duckling, wipe it with a wet towel, cut off the head and feet, and draw it without breaking the ROASTS {r6tis). 375 intestines. Wash two bunches of young green onions, cut them in half-inch lengths, put them into plenty of salted boiling water, boil them for five minutes, and then drain them ; add to the onions an equal quantity of bread-crumbs, a tablespoonful of butter, and a palatable seasoning of saU and pepper. Stuff and truss the duckling, put it into a dripping-pan just large enough to hold it, and set it in a very hot oven to brown, or roast it before the fire ; when it is brown, season it with salt and pepper, and baste it with the drippings in the pan ; bake the duckling about half an hour, or until it is done ; put the duckling on a hot dish ; set the pan over the fire, stir into the' drippings a heaping tablespoonful of flour, and brown it ; when the flour is brown, add a pint of boiling water, se£ison the gravy thus made with salt and pepper, let it boil for a moment, and then serve it with the duckling.