Part 4 (1/2)

Pickled Pork.

Put it into lukewarm water and simmer gently until tender.

POULTRY AND GAME.

Roast Goose.

_Ingredients_--1 Goose.

Sage and onion stuffing.

1 oz. of flour.

1 onion.

1 apple.

3 sage leaves.

lb. of gravy beef.

1 quart of water.

_Method._--Stuff the goose by placing the sage and onion forcemeat inside it.

Then truss it nicely and roast it from one and a half to two hours.

If it is a large one, two hours; if a small one, one and a half hours.

To make the gravy, simmer the giblets in water for three hours with half a pound of gravy beef cut in pieces, a sliced onion, apple, and three sage leaves, pepper and salt.

Then stir in a thickening made of the flour, and colour the gravy with a little burnt sugar. If liked, a gla.s.s of port wine may be added.

Pour a little gravy round the goose, and serve the rest in a tureen.

Apple or tomato sauce should be served with roast goose.

Roast Turkey.

_Ingredients_--1 turkey.

Some veal forcemeat (omitting the suet).

1 lb. of gravy beef.

3 pints of water.

1 onion.

2 oz. of flour.

_Method._--Place the forcemeat inside the turkey, and truss it nicely.

Roast it from one and a half to two and a half hours.

Make the gravy by simmering the giblets and beef in the water with the onion for three hours.