New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-10-07


Came into England al year
s,vs tho old rhyme Geese however retained
their popularity long after the reign OF Henry
VIII when the turkey began 10 be domesticated.
and Queen Elizabeth was eating Michaemas goose
when she heard the joyful news OF the destruction
OF the Spanish Armada.
Geese are generally in prime condition at this sea-
son Of tho year and II young and fat and properly
stuffed with sage and potato dressing make most
acceptable roasts. goose over year old Is a
strong greasy bird and is considered fit
for food Select for roasting that weighs about
four or i've pounds. A larger bird Is too tough.
An old one has tough wings. and the lower part
OF the beak has hardened II the beak does not
break easily and II the tip OF the breastbone is not
flexible the bird Is too old. IL IS said that I'M
scrupulous poultry dealers try 10 break the breast
bones OF old geese that they Will be flexible; but II
is doubtful whether this could be done without the
fraud being detected. The fat of old soose Is
dark that Of young one light and translucent.
After picking and drawing the bird carefully
remove all the fat that be reached under the
skin and from the inside. This ,houd be saved
and fried out later for goose grease: but IL is OF
no value in cooking. and II left in the bird gives
II a coarse rank flavor Wash the bird inside and
outside and wipe II dry
II YOU desire TO use the time honored stufing Of
notatoes and sage boil for half an hour six good
sized sound potatoes Peel them and mash them
and add 20 them ore tablespoonful of SALT
one teaspoonful OF pepper, one teaspoon
ful of sage and two tabespoonfus OF white
onions minced ine and fried golden brown in but
ter Mix all these ingredients lightly together. and
mix in thoroughly two tablespoonfuls Of butter.
Season the goose the inside with salt and
pepper stuff ii with the dressing and truss II into
shape Ike a turkey. IL can BE- stuffed with the
same dressing turkey. but an extra havoring
OF chopped onion should be added TO II. Put
the goose its back on rack in dripping
pan dredging salt. pepper and liberal amount
Of hour over II, and set II In an extra hot oven
roast
water under II and turn II over on its side. In
few minutes begin TO basic IT, dredging II with
salt pepper and -four after each bastng. Let II
cook a full hour and half. basting and dredging
quarter OF an hour longer on its back. When
Il Is well Drowned and thoroughly done put It IN
a platter.
Skim of all the fat in the dripping pan. add a
with hour When the mixture bos up thoroughly,
season Strain and serve 1t as gravy with the
goose.
Always a dish of apple with
A goose from three four months OF age is
called green" 1t Is then esteemed a special del
icacy 1t is never stuffed. but is treated like a
game bird. Season IL inside and outside with
pepper and salt, after draining and wping It, Put
half white onion In IL dredge II thckly on the
outside with -four and roast In quick oven TOT
about one hour Serve with dish OF boiled
onions and with apple sauce.
delicate way to prepare an egg for an invalid
Is heat cup OF milk 20 the boiling point In
perfectly new tin cup; while at the boiling point
break and drop into II a perfectly fresh egg, then
set the tin back where IL will not let the milk boil.
and wait four minutes for the white 20 set, then
lift and with lump OF sweet outer and
q little salt