_Ingredients._—¼ lb. of bread-crumbs, ¼ lb. of suet, ¼ lb. of
marmalade, ¼ lb. of sugar, 4 eggs. _Mode._—Put the bread-crumbs into
a basin; mix with them the suet, which should be finely minced, the
marmalade, and the sugar; stir all these ingredients well together,
beat the eggs to a froth, moisten the pudding with these, and when
well mixed put it into a mould or buttered basin; tie down with a
floured cloth, and boil for 2 hours. When turned out, strew a little
fine-sifted sugar over the top, and serve. _Time._—2 hours. _Average
cost_, 11_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
_Note._—The mould may be ornamented with stoned raisins, arranged in
any fanciful pattern, before the mixture is poured in, which would add
very much to the appearance of the pudding. For a plainer pudding,
double the quantities of the bread-crumbs; and if the eggs do not
moisten it sufficiently, use a little milk.
GOOSE, Green.
_Ingredients._—Goose, 3 oz. of butter, pepper and salt to taste.
_Mode._—Geese are called green till they are about four months old,
and should not be stuffed. After it has been singed and trussed,
put into the body a seasoning of pepper and salt, and the butter to
moisten it inside. Roast before a clear fire for about ¾ hour, froth
and brown it nicely, and serve with a brown gravy, and, when liked,
gooseberry-sauce. This dish should be garnished with water-cresses.
_Time._—About ¾ hour. _Average cost_, 4_s._ 6_d._ each. _Sufficient_
for 5 or 6 persons. _Seasonable_ in June, July, and August.
GOOSE, Hashed.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast 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. _Mode._—Cut up the goose into
pieces of the size 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 ¾ 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 thoroughly
hot through, but do not allow them to boil, and serve with sippets of
toasted bread. _Time._—Altogether, rather more than 1 hour. _Average
cost_, exclusive of the cold goose, 4_d._ _Seasonable_ from September
to March.
GOOSE, Roast.
[Illustration: ROAST GOOSE.]
_Ingredients._—Goose, 4 large onions, 10 sage-leaves, ¼ lb. of
bread-crumbs, 1½ oz. of butter, salt and pepper to taste, 1 egg.
_Choosing and Trussing._—Select a goose with a clean white skin, plump
breast, and yellow feet: if these latter are red, the bird is old.
Should the weather permit, let it hang for a few days; by so doing the
flavour will be very much improved. Pluck, singe, draw, and carefully
wash and wipe the goose; cut off the neck close to the back, leaving
the skin long enough to turn over; cut off the feet at the first joint,
and separate the pinions at the first joint. Beat the breastbone flat
with a rolling-pin, put a skewer through the under part of each wing,
and having drawn up the legs closely, put a skewer into the middle of
each, and pass the same quite through the body. Insert another skewer
into the small of the leg, bring it close down to the side-bone, run
it through, and do the same to the other side. Now cut off the end
of the vent, and make a hole in the skin sufficiently large for the
passage of the rump, in order to keep in the seasoning. _Mode._—Make a
sage-and-onion stuffing of the above ingredients, put it into the body
of the goose, and secure it firmly at both ends by passing the rump
through the hole made in the skin, and the other end by tying the skin
of the neck to the back: by this means the seasoning will not escape.
Put it down to a brisk fire, keep it well basted, and roast from 1½
to 2 hours, according to the size. Remove the skewers, and serve with
a tureen of good gravy, and one of well-made apple sauce. Should a
very highly-flavoured seasoning be preferred, the onions should not be
parboiled, but minced raw: of the two methods the mild seasoning is far
superior. A ragoût, or pie, should be made of the giblets, or they may
be stewed down to make gravy. Be careful to serve the goose before the
breast falls, or its appearance will be spoiled by coming flattened
to table. As this is rather a troublesome joint to carve, a _large_
quantity of gravy should not be poured round the goose, but sent in a
tureen. _Time._—A large goose, 1¾ hour; a moderate-sized one, 1/¼ to
1½ hour. _Seasonable_ from September to March; but in perfection from
Michaelmas to Christmas. _Average cost_, 5_s._ 6_d._ each. _Sufficient_
for 8 or 9 persons.
_Note._—A teaspoonful of made mustard, a saltspoonful of salt, a few
grains of cayenne, mixed with a glass of port wine, are sometimes
poured into the goose by a slit made in the apron. This sauce is by
many considered an improvement.
GOOSE, Roast, to Carve.
[Illustration: ROAST GOOSE.]
It would not be fair to say that this dish bodes a great deal of
happiness to an inexperienced carver, especially if there is a large
party to serve, and the slices off the breast should not suffice to
satisfy the desires and cravings of many wholesome appetites, produced,
may be, by the various sports in vogue at Michaelmas and Christmas. The
beginning of the task, however, is not in any way difficult. Evenly-cut
slices, not too thick or too thin, should be carved from the breast
in the direction of the line from 2 to 3; after the first slice has
been cut, a hole should be made with the knife in the part called the
apron, passing it round the line as indicated by the figures 1, 1, 1;
here the stuffing is located, and some of this should be served on each
plate, unless it is discovered that it is not agreeable to the taste
of some one guest. If the carver manages cleverly, he will be able to
cut a very large number of fine slices off the breast, and the more
so if he commences close down by the wing, and carves upwards towards
the ridge of the breastbone. As many slices as can be taken from the
breast being carved, the wings should be cut off, and the same process
as described in carving boiled fowl is made use of in this instance,
only more dexterity and greater force will most probably be required.
The shape of the leg, when disengaged from the body of the goose,
should be like that shown in the accompanying engraving. It will be
necessary, perhaps, in taking off the leg, to turn the goose on its
side, and then, pressing down the small end of the leg, the knife
should be passed under it from the top quite down to the joint; the
leg being now turned back by the fork, the knife must cut through the
joint, loosening the thighbone from its socket. The merrythought, which
in a goose is not so large as might be expected, is disengaged in the
same way as that of a fowl—by passing the knife under it, and pressing
it backwards towards the neck. The neck-bones, of which we give a cut,
are freed by the same process as are those of a fowl; and the same may
be said of all the other parts of this bird. The breast of a goose is
the part most esteemed; all parts, however, are good, and full of juicy
flavour.
[Illustration: LEG, WING, AND NECK-BONE OF GOOSE.]
GOOSE STUFFING, Soyer’s Recipe for.
Take 4 apples peeled and cored, 4 onions, 4 leaves of sage, and 4
leaves of lemon thyme not broken, and boil them in a stewpan with
sufficient water to cover them; when done, pulp them through a sieve,
removing the sage and thyme; then add sufficient pulp of mealy potatoes
to cause it to be sufficiently dry without sticking to the hand; add
pepper and salt, and stuff the bird.
GOOSEBERRIES, Compôte of.
_Ingredients._—Syrup; to 1 pint of syrup allow nearly a quart of
gooseberries. _Mode._—Top and tail the gooseberries, which should
not be very ripe, and pour over them some boiling water; then take
them out and plunge them into cold water with which has been mixed a
tablespoonful of vinegar, which will assist to keep the fruit a good
colour. Make a pint of syrup, and when it boils drain the gooseberries
and put them in; simmer them gently until the fruit is nicely pulped
and tender without being broken; then dish the gooseberries on a glass
dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries,
and serve cold. _Time._—About 5 minutes to boil the gooseberries
in the syrup, 3 minutes to reduce the syrup. _Average cost_, 9_d._
_Sufficient._—A quart of gooseberries for 5 or 6 persons. _Seasonable_
in June.