|
Classic
Cook Books
< last page | next page >
page 78
them the strong taste. When the onions have boiled take them from the fire, chop
fine, and add to them a large spoonful of sage leaves dried and powdered, then
add a cupful of stale white bread crumbs, a teaspoon of black pepper, a little
cayenne, and a teaspoon of salt. Mix all together with a cup of milk or beef
water, and stuff the goose with it. Put it in the oven and brown it nicely;
baste often with butter; when done dish it with its own rich brown gravy, and
send to table with a boat of apple sauce.
GOOSE, WITH CHESTNUTS A LA CHIPOLITA
Get the goose ready as usual. To prepare the stuffing take sixty large
chestnuts, peel them by scalding, then put them in a stew pan with two ounces of
butter, one onion chopped fine, and a sprig of parsley; chop and mix all
together and stuff the goose with it; mix with the chestnuts one pint of good
broth, and stew them down in it before stuffing the goose. Boil down the gravy
very much, and when the goose is served, add the juice of two oranges, half a
pound of currant jelly, and a lemon peel in the gravy. Pour this over the goose
when it goes to the table.
GAME, VENISON, ETC.
Venison is the finest game we have South. The haunch or saddle is always
roasted; it requires constant attention, and should be turned and basted
frequently while cooking. Cover the fat with thick white paper while cooking;
when nearly done, take off the paper and baste well with claret wine, butter and
flour. Currant jelly is the usual accompaniment of roasted venison, and is
preferred by some to wine, in cooking it.
< last page | next page >
Classic
Cook Books
|
