St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-12-18
TO COOK A GOOSE.
How to Make 1t Toothsome for the
Christmas Table.


Christmas Table.
There are still some old-fashioned
folk that know when a goose is prom
erly cooked it is good bird to eat.
This chapter is for their reading and
for the education of unbelevers:
The usual way to prepare goose for
the family dinner table is 10 stuff it
with sage and onion stuffing. to roast it
before clear fire for about two hours.
and to serve it with brown gravy and
apple sauce. To those who object to
the high flavor of the onion Stuffing, the
following recipes for cooking and pre-
pairing geese land poultry of all kinds
are to be recommended, land well deserve
a trial. as being both wholesome and
inexpensive:
BratenfulIe
Prepare the goose as usual for roast
ing; peel and cut up apples into pieces
the Size OF nuts or marbles, add three or
four ounces Of currantS we'll cleaned
and pumped in boiling water; put a.
piece of butter in with the apples. Fill
the goose, and close it with a Skewer or
sewing, and roast. Prunes half stewed
or sliced almonds, mixed with the apple
hlllng, are also used.
Gedampft Cans (Stewed GoOsel.
Chop an onion or two, put them in a
stewpan with large tablespoonful of
goose dripping. When this is hot and
the onions turned yellow and soft.
dredge in some flour and let it brown;
add some broth or gravy and water.
Cut up any remains of cold goose and
put them into the same, with salt,
pepper, a glass of white wine and
a little tarragon vinegar to flavor.
Cover and let all steam awhile, and
either peel and quarter some pears and
lay them in the sauce to stew till tender,
or serve with young turnipS, or any
delicate vegetable, cooked as follows:
WeisSe Ruben (turnips)-Peel and cut
them in small, thin slices; let them lie
half an hour in cold water. Make
piece of butter hot in stew pan, put in
chopped onion, and when it has
steamed few minutes, put in the tur-
nips with some salt; let them stand till
they are soft and yellow. Supply lit
tie water to prevent their burning.
POkeI Cans (PlckIed GOOse).
Cut off the legs and divide the breast
from the back, by cutting through the
middle of the body; thus the goose is
parted into four pieces. Rub them with
salt and little saltpeter. Pack them
close together in dish and set them in
cool place. In few days the back
and legs may be stewed and seasoned to
taste. The legs of the goose are also
excellent smoked and cooked in sour
kraut or beans. Cook the back with
the gIbletS, as for ragOut or stew.
POtted Goose.
Pluck and truss as for an ordinary
roast. DonOt haste the goose, but when
the dripping pan fills, empty it, con-
tinuing to do so again and again till it
has all run out aGd the bird is roasted;
then, while stilfhOt, detach the legs and
wings; wait until they are cold, or, bet
ter, let them stay till the next day, when
carefully place the pieces one above the
other, with bay leaf upon each, in a
stone jar until it is quite full; remelt
the goose fat and pour it over all. Make
the jar alright. Pieces of goose may be
kept for some time in this way. The
meat only needs to be freed,from fat and
warmed up when wanted. The bodies
are only fit for stews, or can be added
to the stock for giblet soup, etc.