The Skilful Cook Part 4

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.

Thicken the gravy with the flour, and pour a little round the turkey.

Serve the rest in a tureen.

Place some fried or baked sausages round the turkey, and serve with bread sauce.

Boiled Turkey.

A small turkey is sometimes boiled like a fowl, and served with oyster, celery, or Bechamel sauce.

Roast Duck.

_Ingredients_--1 duck.

Some sage and onion stuffing.

Rather more than 1 pint water.

1 oz. of flour.

1 onion.

1 apple.

lb. of gravy beef, or 2 or 3 bones.

_Method._--Stuff the duck by placing the forcemeat inside it.

Truss it nicely, and roast it from three-quarters of an hour to an hour, according to its size.

Make the gravy by simmering the giblets in the water with the beef or bones, onion, apple, pepper and salt, for two hours.

Thicken it with the flour, and colour carefully with burnt sugar.

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

A gla.s.s of port wine may be added to the gravy if liked.

Apple or tomato sauce should be served with roast duck.

Ducklings.

These are cooked and served like ducks, and take from twenty to forty minutes to roast, according to their size.

Roast Hare.

_Ingredients_--1 hare.

Some veal forcemeat.

lb. of gravy beef.

1 pint of water.

1 onion.