Part 114 (1/2)

_Mode_.--Make a sage-and-onion stuffing of the above ingredients, by recipe No. 504; put it into the body of the goose, and secure it firmly at both ends, by pa.s.sing 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 1-1/2 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 ragot, 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_ quant.i.ty of gravy should not be poured round the goose, but sent in a tureen.

_Time_.--A large goose, 1-3/4 hour; a moderate-sized one, 1-1/4 to 1-1/2 hour.

_Seasonable_ from September to March; but in perfection from Michaelmas to Christmas.

_Average cost_, 5s. 6d. 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 gla.s.s of port wine, are sometimes poured into the goose by a slit made in the ap.r.o.n. This sauce is, by many persons, considered an improvement.

[Ill.u.s.tration: EMDEN GOOSE.]

THE GOOSE.--This bird is pretty generally distributed over the face of the globe, being met with in North America, Lapland, Iceland, Arabia, and Persia. Its varieties are numerous; but in England there is only one species, which is supposed to be a native breed. The best geese are found on the borders of Suffolk, and in Norfolk and Berks.h.i.+re; but the largest flocks are reared in the fens of Lincolns.h.i.+re and Cambridge. They thrive best where they have an easy access to water, and large herds of them are sent every year to London, to be fattened by the metropolitan poulterers. ”A Michaelmas goose,” says Dr.

Kitchener, ”is as famous in the mouths of the million as the minced-pie at Christmas; yet for those who eat with delicacy, it is, at that time, too full-grown. The true period when the goose is in the highest perfection is when it has just acquired its full growth, and not begun to harden; if the March goose is insipid, the Michaelmas goose is rank. The fine time is between both; from the second week in June to the first in September.”

It is said that the Michaelmas goose is indebted to Queen Elizabeth for its origin on the table at that season. Her majesty happened to dine on one at the table of an English baronet, when she received the news of the discomfiture of the Spanish Armada. In commemoration of this event, she commanded the goose to make its appearance at table on every Michaelmas.

We here give an engraving of the Emden goose.

TO DRESS A GREEN GOOSE.

969. INGREDIENTS.--Goose, 3 oz. of b.u.t.ter, 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, the same as in the preceding recipe, put into the body a seasoning of pepper and salt, and the b.u.t.ter to moisten it inside. 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 water-cresses.

_Time_.--About 3/4 hour. _Average cost_, 4s. 6d. each.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in June, July, and August.

[Ill.u.s.tration: TOULOUSE GOOSE.]

THE EGYPTIAN GOOSE.--Especial attention has been directed to this bird by Herodotus, who says it was held sacred by the ancient Egyptians, which has been partially confirmed by modern travellers. Mr. Salt remarks, ”Horus Apollo says the old geese stay with their young in the most imminent danger, at the risk of their own lives, which I have myself frequently witnessed.

Vielpanser is the goose of the Nile, and wherever this goose is represented on the walls of the temples in colours, the resemblance may be clearly traced.” The goose is also said to have been a bird under the care of Isis. It has been placed by Mr. Gould amongst the birds of Europe; not from the number of half-reclaimed individuals which are annually shot in Britain, but from the circ.u.mstance of its occasionally visiting the southern parts of the continent from its native country, Africa.

The Toulouse goose, of which we give an engraving, is a well-known bird.

ROAST GUINEA-FOWL, Larded.

970. INGREDIENTS.--A Guinea-fowl, lardoons, flour, and salt.

_Mode_.--When this bird is larded, it should be trussed the same as a pheasant; if plainly roasted, truss it like a turkey. After larding and trussing it, put it down to roast at a brisk fire; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely. Serve with a little gravy in the dish, and a tureen of the same, and one of well-made bread-sauce.

_Time_.--Guinea-fowl, larded, 1-1/4 hour; plainly roasted, about 1 hour.

_Sufficient_ for 6 persons.

_Seasonable_ in winter.