< Page:Art of Cookery 1774 edition.djvu
This page needs to be proofread.

of crumbs of bread, a few sweet-herbs, some parsley chopped, a little lemon-peel, pepper, salt, beaten mace, and nutmeg, and mix it up with the yolk of an egg. You may stew an ox's palate tender, and cut it into pieces, with some artichoke-bottoms cut into flour, and tossed up in the sauce. You may lard your duck or let it alone, just as you please; for my part I think it best without.

To boil ducks the French way.

LET your ducks be larded, and half roasted, then take them off the spit, put them into a large earthen pipkin, with half a pint of red wine, and a pint of good gravy, some chesnuts, first roasted and peeled, half a pint of large oysters, the liquor strained, and the beards taken off, two or three little onions minced small, a very little stripped thyme, mace, pepper, and a little ginger beat fine; cover it close, and let them stew half an hour over a slow fire, and the crust of a French roll grated when you put in your gravy and wine; when they are enough take them up, and pour the sauce over them.

To dress a goose with onions or cabbage.

SALT the goose for a week, then boil it. It will take an hour. You may either make onion-sauce as we do for ducks, or cabbage boiled, chopped, and stewed in butter, with a little pepper and salt; lay the goose in the dish, and pour the sauce over it. It eats very good with either.

Directions for roasting a goose.

TAKE sage, wash it, pick it clean, chop it small, with pepper and salt; roll them with butter, and put them into the belly; roll them with butter, and put them into the belly; never put onion into any thing, unless you are sure every body loves it; take care that your goose be clean picked and washed. I think the best way is to scald the goose, and then you are sure it is clean, and not so strong: let your water be scalding hot, dip in your goose for a minute, then all the feathers will come off clean: when it is quite clean wash it with cold water, and dry it with a cloth; roast it and baste it, that it may have a fine brown. Three quarters of an hour wil ldo it at a quick fire, if it is not too large, otherwise it will require an hour. Always have good gravy in a bason, and apple-sauce in another.

    This article is issued from Wikisource. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.