How To Choose A Goose Or Duck

Wthen A goose is young the bill is yellowish, and she has but few hairs on her body; but is she is old, the bill and feet are red, and the body full of hairs. A gander has a thicker neck than a goose.

A wild-goose has the same marks. When she is fresh killed her feet are limber; when stale she is dry-sooted.

A duck when fat is hard and thick on the belly; if lean, it is thin and soft; when fresh killed she is limber sooted; when stale, dry sooted.

How To Roast A Duck

Shred some sage fine, and mix it with a little pepper and salt, and put the mixture into the belly of the duck. Always remember to singe it with a piece of white paper, and to baste it with a piece of butter. When it looks plump, and the smoke begins to draw towards the fire, baste it again, and drudge it with a little flour; then take it up. A middling duck will take half an hour in roast ing, a large one three quarters. The fire in these cafes is always to be supposed good and brisk; o-therwise the rule will fail.

How To Boil A Duck With Onions

This is done exactly in the same manner as a rabbit; only what regards the head must be omitted.

How To Roast A Goose

Before a goose is laid down to roast, it should be clean pickt and wash'd. Or rather make some water scalding hot, and dip the goose in it for a minute; which will make the feathers come all off clean, and it will not eat so strong. When it is quite free from any remainder of the feathers, wash it in cold water and dry it with a cloth. Then take sage, wash it, pick it clean, and chop it with pepper and salt; if no body dislike it, an onion may be added. Roll the mixture in butter and put it into the belly; then lay the goose down to roast, and baste it with butter. When it is half done 3 drudge drudge some flour over it, that it may be of a nice brown. A small goose will take up three quarters of an hour in roasting at a brisk fire. A middling one an hour; a large one one hour and a quarter. Put some good gravy into one bason, and apple sauce into another. A green goose must never have seasoning put into the belly, unless de-fired.

How To Dry A Goose

Take a handful of common salt, a quarter of a pound of coarse sugar, and a quarter of an ounce of salt-petre: mix them well together, and rub a fat goose with the mixture. Let it lie in this pickle a fortnight, turning and rubbing it every day. Then roll it in bran, and hang it in a chimney where wood only is burnt. If you have not that conveniency, hang it in a common chimney, but not too near the fire. When it is well dried you may keep it, in a dry place, for two or three months, or more. When it is to be used, boil it in a good deal of water, and scum it well.

How To Stew Goose-Giblets

Let the giblets be well scalded and pick'd; then cut the head in two, break the pinion bones, skin the feet, divide the liver into two parts, and the gizzard in four; likewise cut the neck in two. When they are thus managed, put them all into a pipkin with half a pint of water, a whole small onion, a little crust of bread, some whole pepper, a blade of mace, and a sprig of thyme. Cover them close and set them on a very flow fire, and let them stew till they are quite tender. Then take out the herbs and onion, and pour them into a dish. Throw a little salt over them.