393. How To Roast A Goose

Goose in itself is of a strong rich flavour, and requires both nicety in the cooking as well as in the stuffing to obviate that strength of flavour. There are many modes of stuffing; for one mode, take two moderate sized onions and boil them rapidly ten minutes, then chop them finely, mince sage to the quantity of half the onion, add of powdered bread twice as much as of onion, pepper and salt it, introducing a little cayenne, and then bind it with the beaten yolk of an; egg. Potatoes mashed are sometimes introduced, but not frequently into the body, they should be mashed with floury potatoes mixed with cream and a little fresh butter rather highly seasoned with cayenne and salt. Both ends of the goose should be secured when trussed that the seasoning may not escape. It should be roasted before a quick fire and kept constantly basted; a piece of white paper may be placed over the breast while roasting until it rises, and then it may be removed; it will take from an hour and a half to an hour and three quarters, serve with a rich brown gravy and apple sauce.

Previous to sending to table, a flavouring may be made as follows, to a dessert-spoonful of made mustard add a quarter of a tea-spoonful of cayenne pepper, about the same quantity of salt, mix it evenly with a glass of port wine and two glasses of rich gravy, make it hot, cut a slit in the apron of the goose, and pour it through just previously to serving.

394. A Green Goose

Is seldom or never stuffed; the inside may be well peppered and salted, and it should be roasted before a brisk fire about three quarters of an hour; it should be sent to table with no other accompaniment than a good brown gravy and apple or sorrel sauce.

395. Green Goose, Or Young And Old Geese

Ducklings and green geese are roasted without any stuffing, but a goose requires stuffing; boil some sage, and some onions, and some apples, chop all fine together, a little pepper, and salt, a little mustard, juice of lemon, a few bread crumbs, bind all together with a little good stock, or milk, or butter; apple sauce in a boat.