POULTRY.
147
sauce) and clear gravy in a boat. For the apple
sauce, peel, core, and slice 1lb. of good cooking apples,
and put them in a pan with half a pint of water,
1½oz. caster sugar, and about 1oz. of butter, cook till
it is all quite tender, then sieve, re-heat and serve.
For the stuffing the ordinary process is to chop up
raw onion, sage, and some parboiled potato, with a
little minced suet, pepper, and salt, in proportions
suited to the consumer's taste, but this happy-go-
lucky method has the disadvantage of frequently
disagreeing very decidedly with the said consumer's
digestion, so the following method may be recom-
mended:—
Blanch four fair-sized onions for five minutes,
then drain off the water and replace it with fresh;
watch this re-boil, then return the onions to the pan,
let them just boil up, and now simmer them slowly
and gently till tender. Meanwhile blanch eight or
ten nice fresh sage leaves in boiling water for five
minutes, then dry them carefully, and add them to
the onions (when tender and also dry), and mince
them together very finely. Now mix 6oz. freshly
grated breadcrumbs to this, dust liberally with
quatre épices, and, if liked, a squeeze of lemon juice,
and, when it is all well blended, work into it 2oz.
fresh beef suet chopped, and, lastly, two whole eggs,
and use. This will be found far more delicate and
digestible than the usual stuffing, the rawness of
which is often most unpleasant. Green geese, though
roasted, are not usually stuffed. Ducks are roasted
and stuffed precisely like geese, or the stuffing may,
if liked, be omitted. Serve with clear brown gravy