One young (not too fat) goose, two well-cleaned disjointed calves' feet, two heaping teaspoons white pepper-corns, same amount of allspice, several large onions, four bay-leaves, one carrot, one parsley root, part of a celery root, rind and juice of one lemon, salt, enough white-wine vinegar to give it a sour taste, almond oil.
Take the whole goose, head, neck, heart, lungs, gizzard and feet (scald and skin the feet), together with the calves' feet, put in a granite pot, cover with water and boil, carefully skimming it until it looks clear, then add the spices, vegetables, lemon and the vinegar, boil until the meat is well done, remove the fat as it rises and strain boiling hot through a flannel (white) bag to cool. (It must taste piquant and spicy.) After the meat has cooled separate the meat from the breast bone, cut it in narrow, bias strips, cut the legs in the joints, likewise the rest of the goose, add the head, neck, feet, etc., put all together in a porcelain dish, well oiled with almond oil or greased with lard. Now free the jelly of every particle of fat, remove all that is clear, melt it and pour gradually over the meat. Do not turn it out until ready to serve. It must be stiff enough to keep the shape of the form, but not hard and sticky.
Mrs. Etta Hover.
Do not cook a goose that is more than eight months old, and the fatter it is the more juicy the meat. The dressing should be made of three pints of bread-crumbs, six ounces of butter, a teaspoonful each of sage, black pepper and salt, and an onion chopped fine. Do not stuff very full, but stitch very closely so that the fat will not get in. Place in a baking pan with a little water, and baste often with a little salt, water and vinegar. Turn the fowl frequently, so that it may be evenly browned. Bake two and one-half hours. When done, take it from the pan, drain off the fat and add the chopped giblets which have previously been boiled tender, together with the water in which they were done. Thicken with flour and butter rubbed together; let boil, and serve.
L.of c. Fraulein Hirsch.
Take a plump fowl, dress and lay in cold salt water for one-half hour, then put in pan, stuff and sprinkle well with salt and pepper; lay a few slices of fat pork on to keep moist. Cover and bake until tender with a steady fire. Baste often. Turn so as to have uniform heat.
Mrs. A. E. Reagor.
Neatly dress and then soak in cold water for two hours. Boil until tender, then put into roaster and stuff with a nice sage dressing. Take two tablespoonfuls of flour mixed with butter and spread over chicken. Put in oven and bake until a nice brown. Mrs. Mella Swift.
To every pound cold roast or boiled chicken allow one-quarter of a pound of butter, salt and cayenne to taste, one teaspoonful of pounded mace, one-half of a small nutmeg. Cut in small pieces, pound together till reduced to a small paste. Pack closely in jelly glasses, and cover with clarified butter. A few slices of ham added is an improvement.
Select two chickens about one year old, clean, cut up well, and stew in just enough water to cover. When nearly cooked, season with salt and pepper. Stew down until the water is nearly all boiled out, and the meat drops easily from the bones. Remove the bones and gristle; chop the meat rather coarsely, then put back into the stew kettle with broth (first skimming off all fat), and let it heat again. Turn it into an oblong bread pan, drop in along center four hard-boiled eggs; place a weight on the top. This will turn out like jelly and may be sliced. The success depends upon not having too much water; and see to it that the chickens are not too young. G. W. P.
Have ready one pound of cold roast chicken cut into dice-shape, and one-half of a pint of mushrooms, cut into small bits. Cover the mushrooms with hot water and cook for five minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a coffee-cupful. Thicken with a tablespoon of flour rubbed smooth with the same quantity of butter. Season with a salt-spoonful of salt and half as much white pepper. Add the chicken and mushrooms, and cook three minutes, stirring constantly. Serve on a hot platter. Mrs. Jennie Merrill.
Boil a whole chicken till tender in lightly salted water. While cooking dip out into a granite kettle a pint of the broth and put with it one sliced onion, a tablespoon of butter, salt and pepper, and one-half of a cup of macaroni broken into tiny pieces. Cook till water has nearly boiled away, then add one cup of milk and cook slowly till the macaroni has absorbed the milk. Sprinkle grated cheese over it. Boil the chicken broth till reduced to one pint; thicken slightly. Pour the macaroni over the chicken and the thickened sauce over the whole; on top sprinkle a little grated cheese. Mrs. Del Nero.