POULTRY.
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about one and a half gills of sherry, or the same
amount of brandy and water (two parts brandy to
one of water), place it over a slow fire, and let it
stew very gently (for about one and a half hours for
a medium and young bird, but considerably longer
for a larger and old goose), turning and basting it
constantly to get it equally browned all over. When
cooked, pour off the butter, lift the bird on to a
baking tin, reduce a little of the liquor to a glaze by
rapid boiling, brush this over the goose, and let it
glaze and crisp in the oven for eight or ten minutes.
Meantime strain the liquor, add to it (after well
skimming it) one and a half gills of brown sauce,
with the juice of half a lemon; boil it up sharply,
let it reduce a little to thicken it, then dish the bird
with the braised turnips as a garnish, and pour the
sauce round it all, and send to table with either
apple sauce or apple compôte.
Canetons aux olives.—Truss the birds for boiling,
and put them in a stewpan with a pint of good
stock, a sliced carrot, an onion stuck with two or
more cloves, and a good bouquet (thyme, parsley,
bayleaf, marjoram, green onions, and thinly pared
lemon rind); cover with a buttered paper, bring it
to the boil, then draw it aside and let it stew very
gently for about one hour and a quarter, after which
lift the birds out and glaze as with the goose in the
preceding recipe. Meanwhile strain the liquor, free
it from fat, mix it with about one and a half gills
of good espagnole sauce, and about two or three
dozen turned (or stoned) olives, let this boil up
sharply for a minute or two to reduce it slightly,