European and American cuisine

Drain the cabbage on a sieve, put it into a saucepan, add half of the sauce, toss it for a few minutes over the flre ; then dress the cabbage on a warm dish, lay the carved goose over it, the best pieces on top, and arrange the bacon and sausages in a circle around the dish ; serve the remaining sauce in a sauce bowl. Goose à la Chipolata* — Season a well-cleaned young goose with 1 tablespoonful salt, lay it in a double roasting pan, pour over 2 ounces melted butter, and put the goose fat in the bottom of pan ; cover the pan tightly, and place it in a hot oven to roast ; baste the goose with its own gravy every 15 minutes, roast until done. Remove the shells and brown skins from Yg pound large chestnuts, place the nuts in a saucepan, cover with stock, add 1 teaspoonful sugar, and boil till done and nearly dry. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fine-cut raw ham, 1 fine-chopped onion, 1 parsley root, 1 bay leaf, and 12 whole peppers, stir and cook 5 minutes ; add 1 tablespoonful flour, stir and cook 2 minutes ; add V/t cupful broth or boiling water with 1 teaspoonful beef extract, 1 even teaspoonful salt, cook 5 minutes ; then strain the sauce into a clean saucepan, add Y« pint small mushrooms, 6 small trufiSes, 1 gill of Madeira or sherry wine, a little Cayenne pepper, cook slowly 10 minutes. Carve and lay the goose on a warm dish, the best pieces on top, put Vs pint of cooked carrot balls, Vf pint of small cooked onions, the ruffles, and mushrooms in small clusters in a circle around the dish ; pour a little sauce over the vegetables, and serve the remaining in a sauce bowl. Goose Pickled.— Cut a well-cleaned goose into pieces as a chicken is cut for fricassee. Place the meat in a saucepan, cover with half water and half vinegar, season with 1tablespoonful salt, 1 tablespoonful sugar, 1 teaspoonful whole peppers, 2 bay leaves, 3 onions with 3 cloves stuck into each one, cover and cook till tender ; then lay the meat into a stone jar, strain the broth, re« move the fat, pour the broth over the meat ; leave the jar open till cold, then tie it up with paper, and keep it in a cool place. This may be served cold. If wanted hot, place the desired quantity of meat and broth in a saucepan over the fire ; as soon as it begins to boil melt 1 ounce butter in a saucepan, add 1tablespoonful flour. stir and cook 2 minutes ; add it to the saucepan, boil 5 minutes ; then serve with farina or potato dumplings or plain boiled potatoes. Old geese may be taken for pickling ; if they should have a tendency to be oily, put them in a large kettle of boiling water, add to every goose 1 tablespoonful baking soda, boil 30 minutes ; then take them out and plunge into cold water ; wash the geese inside and outside several times in cold water, then cut them into pieces, and proceed as directed above.