Bonne Bouche for Goose, Duck, or roast Pork (No. 341)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for the Bonne Bouche
to serve with
for a favourite relish
to serve with the relish
references
Instructions (8)
  1. Mix a tea-spoonful of made mustard, a salt-spoonful of salt, and a few grains of Cayenne, in a large wine-glassful of claret or port wine.
  2. Pour it into the goose by a slit in the apron just before serving up.
  3. Or, as all the company may not like it, stir it into a quarter of a pint of thick melted butter, or thickened gravy, and send it up in a boat.
Favourite relish for roast pork or geese, &c.
  1. Steep two ounces of leaves of green sage, an ounce of fresh lemon-peel pared thin, same of salt, minced eschalot, and half a drachm of Cayenne pepper, ditto of citric acid, for a fortnight in a pint of claret.
  2. Shake it up well every day.
  3. Let it stand a day to settle, and decant the clear liquor.
  4. Bottle it, and cork it close.
  5. Use a table-spoonful or more in a quarter pint of gravy, or melted butter.
Original Text
Bonne Bouche for Goose, Duck, or roast Pork.—(No. 341.) Mix a tea-spoonful of made mustard, a salt-spoonful of salt, and a few grains of Cayenne, in a large wine-glassful of claret or port wine;251-* pour it into the goose by a slit in the apron just before serving up;251-† or, as all the company may not like it, stir it into a quarter of a pint of thick melted butter, or thickened gravy, and send it up in a boat. See also Sage and Onion Sauce, No. 300. Or, A favourite relish for roast pork or geese, &c. is, two ounces of leaves of green sage, an ounce of fresh lemon-peel pared thin, same of salt, minced eschalot, and half a drachm of Cayenne pepper, ditto of citric acid, steeped for a fortnight in a pint of claret; shake it up well every day; let it stand a day to settle, and decant the clear liquor; bottle it, and cork it close; a table-spoonful or more in a quarter pint of gravy, or melted butter. [252]
Notes
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