A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

To Boil and Truss Geese and Ducks

1 page in this part of The British Cookery Book.

To Boil and Truss Geese and Ducks

88. Geese and Ducks are sometimes boiled. They are then trussed as for roasting, and boiled in the same manner as turkeys, with or without…

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