Geese and Fowls

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (21)
  1. Boil a dried tongue till it is tender.
  2. Bone a goose and a large fowl.
  3. Beat together a quarter of an ounce of mace, the same quantity of olives, a large nutmeg, and a quarter of an ounce of black pepper.
  4. Add a spoonful of salt to the beaten spices.
  5. Rub the tongue and the inside of the fowl well with the spice mixture.
  6. Put the tongue into the fowl.
  7. Season the goose and fill it with the fowl and tongue.
  8. Place the prepared goose in a pan that will just hold it.
  9. Melt fresh butter enough to cover the goose.
  10. Send the goose to the oven and bake it for an hour and a half.
  11. Take out the meat and drain the butter carefully from it.
  12. Lay the meat on a coarse cloth until it is cold.
  13. Remove the hard fat from the gravy.
  14. Lay the gravy before the fire to melt.
  15. Put the meat back into the pot.
  16. Pour the melted butter over the meat.
  17. If there is not enough butter, clarify more, ensuring the butter is an inch above the meat.
  18. The dish will keep a great while.
  19. Cut the meat fine; it will look beautiful.
  20. When serving, cut the meat crossways.
  21. This makes a pretty corner-dish for dinner or a side-dish for supper.
Original Text
Geese and Fowls. BOIL a dried tongue till it is tender; then take a goose and a large fowl, and bone them. Take a quarter of an ounce of mace, the same quantity of olives, a large nut- meg, a quarter of an ounce of black pepper, and beat all well together; add to these a spoonful of salt, and rub the tongue and inside of the fowl well with them. Put the tongue into the fowl, then season the goose, and fill it with the fowl and tongue, and the goose will look as if it was whole. Lay it in a pan that will just hold it, melt fresh butter enough to cover it, send it to the oven, and bake it an hour and a half. Then take out the meat, drain the butter carefully from it, and lay it on a coarse cloth till it is cold. Then take off the hard fat from the gravy; and lay it before the fire to melt. Put your meat again into the pot, and pour your butter over it. If there is not enough, clarify more, and let the butter be an inch above the meat. It will keep a great while, cut fine, and look beautiful; and when you cut it let it be crossways. It makes a very pretty corner-dish for dinner, or side-dish for supper.
Notes
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