MEATS.
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are to be preferred, but this is not always possible, so
the following may come in useful: Truss the bird
carefully, according to its ultimate cooking, whether
roast, boiled, etc., and place it in sufficient stock (or
even water) to cover it; watch this reboil, then draw
the pan to the side, and let the whole simmer very
slowly and gently for several hours (from three
hours upwards, according to the age of the bird),
then turn it into an earthenware basin with its
gravy, and leave it till the next day. It may then be
gently roasted, or, preferably, stewed with tomatoes,
rice, or any vegetables (tomatoes and green peppers
are specially to be commended), or it may be cut up
and made into a capilotade, a fricassée, or a pie, as
you please. For the second cooking it will take
precisely the same time as would a young fowl. But
remember the whole success depends on its being
only simmered the first day; if once allowed to boil,
it will simply harden into boot leather.
Goose à l'Estoufade.—As said before, goose may
be roasted, it may even be boiled, according to the
rules given for fowls, and certainly can be braised
by the directions already given, a little attention
being paid to the seasoning, etc. The following will
give a good idea of the method, which incidentally
also applies to ducks. Stuff the goose with the sage
and onion stuffing previously recommended, and
truss it like a duck for boiling. Now line a fairly
deep stewpan with half a pound of butter, a sliced
carrot or two, an onion stuck with two or three
cloves, some good turnips, and a good bunch of
parsley. Lay the goose on this, and moisten it with