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Classic
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page 170
or dried currants, or else with diced toasted bread; sometimes the filling
consists of boiled chestnuts or small potatoes and salt, after sewing the
opening put the goose into the pan with salt, pour in a pint of water, cover
tightly and then roast until tender; as soon as this point has been reached,
take off the cover and proceed with the roasting and baste, adding boiling water
from time to time. To make the crust nicely crisp quickly pour a few spoonfuls
of cold water over the skin about half an hour before the roast is done. The
goose as well as the gravy must have a light brown color. When serving, be sure
to remove the thread and finish the gravy as directed for roast turkey. Very
young geese are roasted without water but with plenty of butter because usually
they have very little fat Small-sized geese, if young, require about 1 hour for
roasting, large-sized ones from 2-2 1/2 hours.
For a very fine roast, the following filling is considered very superior. Chop
the liver of the goose together with 9 ounces each of calf's liver, veal and
pork very fine, strain, add about 12 ounces of shredded pork fat, a little
thyme, salt, pepper, the yolks of 2 eggs and some soaked and pressed wheat
bread, stirring all of this to a smooth dressing.
203. Gloose in Jelly. See Division M.
204. Fried Goose Liver. Lay the liver into water and milk for a few hours; dry
it and cut it into slices, or if very small, leave it whole, salt, turn in egg
and bread crumbs, and then fry in butter-if sliced fry for 2 minutes, and if
whole for 10 minutes. Serve with a border of steamed apple slices, or cover it
with a truffle or Madeira sauce; in the latter case it need not be turned in the
egg and bread crumbs.
205. Goose Giblets in Westphalian Style. For this dish take everything that is
not wanted for the roast: neck, wings, liver, heart, stomach and, perhaps, the
legs; the latter are laid in hot water and skinned. The neck as well as the rest
is divided into several pieces. If the meat is not to be used at once, set it
aside in some vinegar. When ready to cook put it on the fire with not too much
salted water, adding a few onions, 4 bay
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