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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Goose. |
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.
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| 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.
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