1236.—GIBLETS, STEWED. (Fr.—Abatis d'Oie.)
Ingredients.—1 set of goose giblets, ¾ of a pint of stock, 1 oz. of butter, 1 oz. of flour, salt and pepper.
Method.—Prepare the giblets as directed in the recipe, wash them, cover them with stock and water, and stew them until tender. Remove the liver, neck and tendons as soon as these are sufficiently cooked, and continue to stew the gizzard until it can be easily pierced with a fork. Meanwhile heat the butter in a stewpan, fry the flour brown, and, when ready, remove the giblets, and strain ¾ of a pint of the stock on to the flour and butter. Stir until boiling, season to taste, put in the giblets, and when thoroughly hot, serve.
Time.—About 2 hours Average Cost, 11d. to 1s. 3d. Sufficient for 3 or 4 persons. Seasonable, September to February.
1237.—GOOSE, HASHED. (Fr.—Ragoût d'Oie.)
Ingredients.—Remains of roast goose, 2 ozs. of butter, 1 oz. of flour, 1 pint of stock, 2 finely-chopped onions, 6 button-mushrooms or a few fresh ones, 2 cloves, 1 blade of mace, 6 allspice, salt and pepper, croûtons of fried bread, apple sauce, No. 316.
Method.—Cut the remains of the goose into neat pieces. Fry the onions in the butter, when turning brown add the flour, stir over the fire until it acquires a nut-brown colour, then add the stock, and boil for 10 minutes. Add the goose, mushrooms, spices wrapped in muslin, and simmer very gently for ¾ of an hour. Arrange the pieces of goose neatly on a hot dish, remove the spices, season the sauce to taste, and pour it over. Garnish with croutons of fried bread, and serve with apple sauce.
Time.—About 1¼ hours. Average Cost, 8d., exclusive of the goose. Seasonable from September to February.
The Goose (Fr. oie).—This familiar bird is generally distributed over the world, being met with in North America, Lapland, Iceland, Arabia and Persia. There are many varieties, but they do not differ widely from each other; in England there is only one species, which is supposed to be a native breed. The best geese are those on the borders of Suffolk, and in Norfolk and Berkshire, but the largest flocks are reared in the fens of Lincolnshire and Cambridge. Geese thrive best where they have an easy access to water, and large quantities are annually sent to the London market. The period when the goose is at its greatest perfection for the table is when it has just acquired its full growth and has not begun to harden. The best time for green geese is from the second week in June to the first of September. A tradition ascribes the institution of the Michaelmas goose to Queen Elizabeth, who is said to have chanced to dine on one at the table of an English baronet, when the news of the defeat of the Spanish Armada reached her Majesty. In commemoration of this event she commanded the goose to make its appearance at table on every Michaelmas.
1238.—GOOSE, ROASTED. (Fr.—Oie Rôtie.)
Ingredients.—1 goose, onion stuffing (see Forcemeats), ¾ of a pint of good beef stock or gravy, apple sauce, fat for basting.
Method.—Prepare and truss the goose, put the onion forcemeat inside the body, baste it well with hot fat, and either roast or bake from 2 to 2½ hours, according to size and age. Baste fre-
