Practical household cookery

Having selected a fine fat goose, draw and singe it as previously described for capon A la Napolitaine; then stuff it with one pound and a half of onions, two dozen green sage-leaves, the goose-liver, and two ounces of breadcrumbs, the whole prepared in a similar manner to the stuffing as for roast duck. When the goose is thus properly stuffed truss it in the usual way for roasting, and then dip it in boiling water; dry it, and set it before an even fire to roast for about an hour and a half, according to size, taking care to frequently baste it. When the goose is well cooked take it away from the fire, remove the string, dish up, pour some rich brown gravy under, and serve with Apple sauce (No. i8i) in a sauce-boat apaH. 640. ROAST GOOSE STUFFED WITH CHESNUTS. Prepare a goose as in the previous number ; cut the liver into small dice, and chop up fine two onions and fry these with about an ounce of chopped fat bacon for seven or eight minutes. Meanwhile prepare a garnish of chesnuts (No. 278) ; add the stuffing to it, season it with salt, pepper, and nutmeg, mix the lot well together, and stuff the goose with it ; then tiTiss in the usual way, dip in boiling water, and set it to roast before an even fire for about an hour and a quarter, taking care to often baste it. When the goose is ready dish it up as usual, pour some good brown gravy under it, and serve. 641. GOOSE A LA NAVARRAISE. Chop fine ono pound of veal cushion, free from skin and gristle, half a pound of fat bacon, the goose-liver, an onion, a clove of garlic, and a few sprigs of parsley ; fry these in a stewpan with an ounce of butter for ten minutes ; season with salt, pepper, and allspice ; add four ounces of cooked rice ; mix the whole well together and let it cool. Meanwhile prepare a fat goose as previously described for braising (see Capon à la Napolitaine), and as soon as the mixture is set, stuff the goose with it ; truss it afterwards in the usual way for boiling ; place it in an oval braize-pan with two ounces of butter, two bay-leaves, and a shred onion ; fry till the goose is nicely coloured all round, then moisten with a quart of ordinary stock or water and a gill of vinegar, season with salt and pepper, and set it to simmer gently, with the pan partly covered, for about an hour and a half, taking care to turn the goose over once, and baste it often. Add gradually more broth if necessary. When the goose is properly braized take it out of the pan and keep it hot ; strain the broth through a gravy- strainer into another stewpan containing a thick half-cooked risotto; stir this on the fire and complete its cooking ; then dish it up, place the goose in the centre, and serve with a good gravy in a sauce-boat apart. 642. GOOSE A L'ALLEMANDE. Prepare a garnish of sauerkraut (No. 297) without bacon or sausage. When this has boiled four hours add a goose properly singed, drawn, and trussed for boiling, together with half a pound of streaky bacon and the same quantity of Frankfort sausages ; cover the stewpan closely and simmer for at least two hours, taking care, however, to remove the bacon and sausages when done, which will be in about forty minutes. Cut the bacon in squares two and a quarter inches thick, and cut the sausages in the same style ; keep these hot in a little broth till wanted. When the goose is cooked remove it from the pan, untie the string ; strain and press the sauerkraut in a colander ; dish it up; put the goose in the centre; garnish round alternately with the sausage and bacon, and serve. 648. STEWED GOOSE WITH TOMATOES.