Goose, to stuff

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

for stuffing

Crumble some bread, but not too fine ↝ Bread, vegetable [Yeast breads]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a middle-sized onion ↝ Onions, raw [Vegetables and Vegetable Products]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a small quantity of summer savory ↝ Spices, savory, ground [Spices and Herbs]

Another way for stuffing

Chop fine two ounces of onions ↝ Onions, raw [Vegetables and Vegetable Products]
an ounce of green sage leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
four ounces of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
the yolk and white of an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
sometimes minced apples ↝ Apple, raw [Apples]

Instructions (5)

Having well washed your goose, dry it, and rub the inside with pepper and salt.
Cut a middle-sized onion and stew in the butter.
Cut the liver very small, and put that also in the butter for about a minute just to warm, and pour it over the head.
It must then be mixed up with an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper and salt, and a small quantity of summer savory.

Another way

Chop fine two ounces of onions, and an ounce of green sage leaves; add four ounces of bread crumbs, the yolk and white of an egg, a little salt and pepper, and sometimes minced apples.

Original Text

Goose, to stuff.

Having well washed your goose, dry it, and rub the inside with pepper and salt. Crumble some bread, but not too fine; take a piece of butter and make it hot; cut a middle-sized onion and stew in the butter. Cut the liver very small, and put that also in the butter for about a minute just to warm, and pour it over the head. It must then be mixed up with an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper and salt, and a small quantity of summer savory.

Another way.

Chop fine two ounces of onions, and an ounce of green sage leaves; add four ounces of bread crumbs, the yolk and white of an egg, a little salt and pepper, and sometimes minced apples.

Notes

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