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#9 - GOOSE

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


GOOSE A LA ROYALE.--Having boned the goose, stuff it with the following force-meat:
     Twelve sage leaves, two onions and two apples, all shred very fine; mix with four ounces of grated bread, four ounces of beef suet, two glasses of port wine, a grate of nutmeg, pepper and salt to taste, the grated peel of a lemon, and the beaten yolks of four eggs; sew up the goose and fry in butter till a light brown, and put it into two quarts of good stock, and let it stew for two hours--till the liquor is nearly consumed. Then take up the goose, strain the liquor, and take off the fat; add a spoonful of lemon pickle, the same of browning and port wine, a teaspoonful of essence of anchovy, a little cayenne and salt; boil it up and pour over the goose.

ROAST GOOSE STUFFED WITH CHESTNUTS.--Prepare a goose, and stuff it with a mixture of minced bacon, the liver, salt, pepper, grated nutmeg, and chestnuts which have been previously cooked and peeled; baste the goose well while roasting. When cooked, serve with its own gravy, and sprinkle with salt, pepper and the juice of a lemon.