702. Wild Goose, L'Allemande

Prepare the goose at first as directed in No. 698, then place it in a deep earthen dish, and strew upon it the following vegetables cut into thin slices: two carrots, two onions, one head of celery, a handful of parsley, four bay-leaves, thyme, marjoram, and sweet-basil in small quantities; also four blades of mace, a dozen cloves, and a spoonful of Jamaica pepper-corns, two lemons peeled and cut into slices, a pint of salad oil, and half a pint of French vinegar. Allow the goose to remain in this marinade or pickle for a couple of days, taking care to turn it frequently. When about to dress the goose, put it on the spit, cover with a stout paper well battered, lay the whole of the vegetables. etc, on the breast, cover these with two sheets of buttered paper, and fasten them on securely with string. Put the goose thus prepared down to the fire to roast for about two hours, taking care to baste it frequently; when done, take it from the spit, glaze and dish it up, garnish with a border of quenelles of potatoes rolled in fried bread-crumbs, and pour under it a sauce, made as follows: -

Grate a large stick of horseradish; peel and slice up two lemons, removing the pips, and put these in a stewpan with four shalots, six cloves, two blades of mace, and a tea-spoonful of pepper-corns, two two bay leaves, a large sprig of thyme, and half a pint of French vinegar : set these to boil on the fire until reduced to half the quantity, then add a large spoonful of rich gravy, one pound of currant jelly, and the juice of two Seville oranges; allow the whole to boil together for five minutes, and then strain the sauce through a tammy with considerable pressure into a small stewpan, and make it hot for use.

708. Cygnet A La Norwich

Procure a Norwich-fed cygnet (these birds are in best condition in September), stuff it with the following preparation: -15

Three pounds of rumpsteaks chopped fine, seasoned with three shalots, grated nutmeg, pepper and salt. Truss the cygnet in the usual manner, spit it, then envelope it with well-buttered paper, and encase it with flour-and-water-paste in a similar way to that practised for haunches of venison; after which let the whole be again secured with stout paper well greased and fastened on with twine. About four hours will suffice to roast the cygnet, during which it should be frequently basted. When done, remove the coating, froth it with flour and butter in the usual manner, and dish it up with a rich brown gravy under it; and send a boatful of Port-wine sauce to be handed round with it.

Note. - Cygnets may be prepared for the table, according to the directions for dressing wild geese.