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Classic
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page 145
following mixture: three pints bread crumbs, six ounces butter or part butter
and part salt pork, two chopped onions, one tea-spoon each of sage, black pepper
and salt. Do not stuff very full, and stitch openings firmly together to keep
flavor in and fat out. If the goose is not fat, lard it with salt pork, or tie a
slice on the breast. Place in baking-pan with a little water,
and baste frequently with salt and water (some add onion and some vinegar),
turning often so that the sides and back may all be nicely browned. When nearly
done baste with butter and a little flour. Bake two hours, or more if old; when
done take from the pan, pour off the fat, and to the brown gravy left add the
chopped giblets which have previously been stewed till tender, together with the
water they were boiled in; thicken with a little flour and butter rubbed
together, bring to a boil, and serve with currant jelly. Apple sauce and onion
sauce are proper accompaniments to roast goose.--Mrs. J. H. Shearer.
ROAST DUCK.
Ducks are dressed and stuffed in the same manner as above, or a stuffing of
mashed potatoes and onions in equal proportions, seasoned with butter, pepper,
sage and salt, may be used. Young ducks should roast from twenty-five to thirty
minutes; full-grown for an hour or more with frequent basting. Some prefer them
underdone, served very hot, but thorough cooking will prove more generally
palatable. Serve with currant jelly, apple sauce, and green pease. If old,
parboil before roasting.
Place the remains of a cold roast duck in a stew-pan with a pint of gravy and a
little sage, cover closely, and let it simmer for half an hour; add a pint of
boiled green pease, stew a few minutes, remove to a dish, and pour over it the
gravy and pease.
BOILED DUCK.
Dress and rub well inside with salt and pepper, truss and tie in shape, drawing
the legs in to the body, in which put one or two sage leaves, a little
finely-chopped onion, and a little jellied stock or gravy; rub over with salt
and pepper; make a paste in the proportion of one-half pound butter to one pound
flour, in which enclose the duck, tie a cloth around all, and boil two hours or
until quite tender, keeping it well covered with boiling water.
Serve by pouring
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