Goose, Green
INGREDIENTS . taste. AVERAGE COST, 4s. to 5s. four months old, and should not be stuffed, Geese are called green till they are about After it has been singed and trussed, put into the body a seasoning of pepper and salt, and the butter to moisten it inside GLAZE-KETTLE. as shown in the cut, one of which, the upper, containing the glaze, is inserted into one of larger diameter, and containing boiling water.
Glaze, To, Cold Joints, &c. - Melt the glaze by placing the vessel which contains it into the bain marie or saucepan of boiling water; brush it over the meat with a paste-brush, and if in places it is not quite covered, repeat the operation. The glaze should not be too dark a colour.
GOOSE READY FOR COOKING.
Roast before a clear fire for about 3/4 hour, froth and brown it nicely, and serve with a brown gravy, and, when liked, gooseberry-sauce . This dish should be garnished with watercresses.
TIME.-About hour.
SEASONABLE in June, July and August. ery.) - INGREDIENTS. - The remains of cold Goose, Hashed. (Cold Meat Cookroast goose, 2 onions, 2 oz. of butter, 1 pint of boiling water, 1 dessertspoonful of flour, pepper and salt to taste, 1 tablespoonful of port wine, 2 tablespoonfuls of mushroom ketchup. AVERAGE COST, exclusive of the cold goose, 6d.
Cut up the goose into pieces of the size GOOSE, HASHED. required; the inferior joints, trimmings, &c., put into a stewpan to make the gravy; slice and fry the onions in the butter of a very pale brown; add these to the trimmings, and pour over about a pint of boiling water; stew these gently for 3/4 hour, then skim and strain the liquor. Thicken it with flour, and flavour with port wine and ketchup in the above proportion; add a seasoning of pepper and salt, and put in the pieces of goose; let these get thorough ly hot through, but do not allow them to boil, and serve with sippets of toasted bread.
TIME-Altogether, rather more than 1 hour.
SEASONABLE from September to March.