369. Fowl à l’Ecarlate.—Roast and braise two nice fowls, and boil a fine salted tongue, which trim so as to be able to stand it in a dish, when place it in the middle in a slanting position, place two fine heads of cauliflower at each end, and make a pint of cream sauce, pour over the fowl, and brocoli; glaze the tongue and serve. Fowls may be dressed in any of the ways before described, and dished up thus.
GEESE.—We have now arrived at your favorite dish, or, as your better half said on your return home from this, “What is better than a goose stuffed with sage and onion!” Of course many persons are of his idea, and I must say that I for one enjoy them occasionally when in season; yes, indeed I do, and with the original apple-sauce too; this last addition to our national cookery must have been conferred on it by the Germans, who eat sweets or stewed fruit with almost every dish; or, perhaps, from William the Conqueror, who left his land of apples to visit and conquer our shores; but never mind to whom we are indebted for this bizarre culinary mixture, I sincerely forgive them, and intend to have one for dinner to-day, which I shall have cooked as follows; but I must first tell you how they should be chosen. The flesh should be of a fine pink color, and the liver pale, the bill and foot yellow, and no hairs, or but few, on the body; the contrary will be observed in an old one, which will have the feet and bill red.