HASHED GOOSE.
967. INGREDIENTS.—The remains of cold roast goose, 2 onions, 2 oz. of butter, 1 pint of boiling water, 1 dessertspoonful of flour, pepper and salt to taste, 1 tablespoonful of port wine, 2 tablespoonfuls of mushroom ketchup.
Mode.—Cut up the goose into pieces of the size required; the inferior joints, trimmings, &c., put into a stewpan to make the gravy; slice and fry the onions in the butter of a very pale brown; add these to the trimmings, and pour over about a pint of boiling water; stew these gently for 3/4 hour, then skim and strain the liquor. Thicken it with flour, and flavour with port wine and ketchup, in the above proportion; add a seasoning of pepper and salt, and put in the pieces of goose; let these get thoroughly hot through, but do not allow them to boil, and serve with sippets of toasted bread.
Time.—Altogether, rather more than 1 hour.
Average cost, exclusive of the cold goose, 4d.
Seasonable from September to March.
THE WILD GOOSE.—This bird is sometimes called the "Gray-lag" and is the original of the domestic goose. It is, according to Pennant, the only species which the Britons could take young, and familiarize. "The Gray-lag," says Mr. Gould, "is known to Persia, and we believe it is generally dispersed over Asia Minor." It is the bird that saved the Capitol by its vigilance, and by the Romans was cherished accordingly.