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Roast Goose.
Remarks. —The reason why French dishes are superior to other cooking is that they are seasoned with a variety of herbs or spices, or both; and the flavor, although indistinct (i. e., no one thing overbalancing another) from the variety used in a single dish; yet they are remarkably fine in themselves. Do the same if you wish an equally nice dish. [See, also, "Value of Sweet Herbs for Stews. " Vinegars, pickles and some of the more common dishes, for the table will be found in the Miscellaneous Department.
Roast Goose. —A goose should not be more than eight months old, and the fatter the more tender and juicy the meat. Stuff with the following mixture: 3 pts. of bread crumbs, 6 oz of butter, or part butter and part salt pork, 1 tea-spoonful each of sage, black pepper, and salt, 1 chopped onion; do not stuff very full, and stitch the openings firmly together to keep the flavor in and the fat out. Place in a baking-pan with a little water, and baste frequently with salt and water (some add vinegar); turn often, so that the sides and back may be nicely browned. Bake 2 hours or more. When done, take from the pan, pour off the fat, and to the brown gravy left, add the chopped giblets, which have previously been stewed until tender, together with the water they were boiled in; thicken with a little flour and buttei rubbed together, bring to a boil and serve. English style.
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