COOKING THE CHRISTMAS GOOSE

Manawatu Times, Volume XLXI, Issue 3480, 14 December 1926, Page 4

COOKING THE CHRISTMAS GOOSE

Roast Goose—After drawing the goose, prick tho surface well with a steel fork, sprinkle lightly with salt and rub it in with the hand. Put tho goose aside for an ■- hour, then wipe it well, fill the body with onion forcemeat, and truss neatly. The salt rubbed in will rid the goose of some of its fat. and more fat may.be absorbed by means of a thinly-pared lemon placed just inside the body already filled with onion forcemeat. A lemon with a thick white pith should bo chosen: it is removed while serving. Cook the goose in a moderate oven, allowing from two and a-half to three hours, according to weight. During the first hour, repeatedly prick the wings and legs. A savoury potato pudding may bo served in addition to apple sauce and good beef gravy. Alternatively, the potato mixture may fill the body of the goose, while part of the onion forcemeat is pressed into the crop, and the remainder baked and served in a piedish. Onion Stuffing for Goose. —Cut two pounds of onions into dice of medium size, and brown lightly in a little butter or fat. Drain well when fat has been used. Add four good tablespoonfuls of breadcrumbs, two tablespoonfuls of finely chopped suet, two small tcaspoonfuls of sage, and just a little marjoram. Season rather lightly, and moisten with milk. Potato Pudding or Stuffing.—Bake or steam two or two and a-half pounds of potatoes, and mash them smooth. Coarsely chop two onions of medium size, and cook gently in two ounces of butter in a covered saucepan. When soft, and before they change colour, put in , the potato, a small teaspoonful of sage, liberal seasoning, and two or three tablespoonfuls of milk. When well mixed, withdraw from heat and stir in two eggs. Pill the body of tho goose, or spread tho potato in a greased "Yorkshire pudding tin in a good inch layer. Bake for about 40 minutes, brushing it over two or three times with fat from the tin in which tho goose is cooking. If possible, place the goose on a trivet in the centre during the last 20 minutes.