The Philipsburg mail., 1899-08-25
GOOSE AN ECONOMICAL BIRD.
One Fowl Can BE Made Into Many
Different Dishes.

Different Dishes.
"The goose is a valuable and eco
nomical bird" says Miss Cornelia c.
Bedford, the cooking expert in the
New York Times, but you have to
understand how to make the best OF
it. Now, | have been given some ex-
cellent instructions from German
friends, who have not fallen into
American ways as yet, and their di-
rections for making the most of a
goose cannot be improved. In the first
place, you must select good, fat
goose. Then, when it is ready for use
lay it on its back and with a sharp
knife slit the skin and the underlying
fat, cutting down to the end Of the
breast and to the wings on the side.
BY slipping the knife underneath the
skin and fat attached they can be re-
moved easily. This will form the first
dish of goose, and q very excellent
luncheon dish. Cut this skin with the
fat into finger strips, put into pan
and fry slowly until the skin is crisp,
by which time most of the fat will
have been dissolved the skin turned
a delicate brown, and served after be-
ing sprinkled with salt, it makes q
very appetzing cOld-weather luncheon
dish. 1t can be served hot or cold. The
second dish is also Enthusiastically
German, and the beautiful economy
of it all is that every dish is made from
different parts Of one and the same
goose. This is a great advantage in
a small family, where one roast goose
is altogether too large to be eaten by
the members of the family alone. The
fowl, when purchased, is supposed tC
be entire, head and feet. To make the
second dish the head must be cut off
just under the bill and the neck sew
cred from the body close up to the
breastbone. 1t is again the skin that
is to be served. This, by delicate ma
nipulation, can be deftly slipped from
the neck and kept perfectly whole. A
good stuffing is then made, seasoned
with any preferred favoring, thyme.
sage or onions; the skin is filled with
this, seWed up at either end, sausage
fashion, and then put in the oven to
roast slowly. This is another excellent
entree or luncheon dish. The third
dish is a fricasse, and the first step
toward making it is to remove the feet,
scald them and pull off the tough out
side skin. Put them on to boil and
let them simmer slowly for two OF
three hours. This will give stock
which can be used for the fricasse.
This is made Of the neck, wings and
legs, which have been cut from the
bird. They may be separated into
pieces, the wings into six, the neck in
to six and the legs into four pieces
the gizZard and heart are also used
for the fricasse. The stock is used in
the gravy of this fricasse, which is
slightly thiCkened and delicately sea
soned with onion. If there is cold
boiled beef in the house this can be
cut into small pieces and added to the
friCasse about five minutes before it is
taken up. The beef takes the flavor OF
the goose in this way and makes q
larger dish to serve.
There is yet another entree which
tpItulGS CDHSlQtT uGIICIOuS, U1dQo from
the liver of the goose. The liver has
probably been enlarged by the method
of raising the bird and is very tender
Liver en- brOchette the dish is called
The liver is cut into slices or small
pieces, which are placed on wooden
skewers alternately with pieces o
bacon; if the liver is large one there
will be two or three skewers of the
liver and bacon. When it is all il
place the whole is busted with sal
and pepper and broiled over a clear
| fire, or it may be dipped in beaten egg
and crumbs and fried in deep fat
| There is yet the piece de resistance
| This is made from the body of thu
| goose, which yet remains, very mucl
reduced in size, but it will make az
| excellent pot roast. This is cooked
after the manner of the ordinary pot
roast of beef, well Drowned, and tn,
| last part of this most economical birt
is just as good as the first"