Miscellaneous.

Otago Witness, Issue 1725, 13 December 1884, Page 27

Miscellaneous.

To Cook Goosk.— Pick and singe well ; then o!e,vn cardfuliy. Pufc the liver and g'zzard on to cook.^ When tho goose is washed and ready for cooking, have boiled three white potatoes ; skin and mash them ; coop three onions very fine ; throw them into cold water, stir into tho potatoes a spoonful of butter, a little salt and pepper, and a ti»blespoonful of^ finely- rubbed sage leaves. Drain off . the onions, and mis with the potatoes, sage leaves, &c. When well mixed, stuff the goose with the mixture. Havo ready a coarse needle and thread; sew up the slit made for cleaning and introducing the stuffing. Before trussing do not forget to break the breast-bone with your rolling-pin. A full-grown needs one hour and threequarters' cooking. Roasted Tukkky. — After removing the feathers, and clennly singeing the bird s break the kg bone close to the foot and hang up tho bird and draw the strings from the thigh; make a slit down the back of the neck and take out the crop ; then cut the neck-bone clobb, and after the bird is stuffed the skin 'can ba turned over the back. Cut around the vent, making the opening as soon as possible, and draw carefully, taking carathat the gall-bag and the gizzard are uot broken. Open the gizzard, remove the contents, and detach the liver from the gall-bladder. Tho liver, gizzard, and heart, if used in the gravy, will nesd to be boiled aa hour and a- half and chopped as fine as possible. Wash the turkey and wipe thoroughly dry inside and out ; then fill the inside with stuffing aud sew the Bkin of the neck over the back, •Sew up^ the vent, thenr run a long skewer ' into the pinion and thigh through the body, passing; it through the oppos^a'pinion and thigh. Put? a skewer in the small part of the leg, and pnsb it through. Pass a string over the points of the skewers, and tie it securely at the back. Dredge with flour, covering the breast with buttered white paper ; put in the overj to roast, Baste often, first with butter arid water, after* wards with gravy from the dripping-pan. Not too hot an oven. A turkey weighing 81b requires two and a-ha.lt hours to bake. Staw the giblets till tender, and chop them up fine to make gravy, with a few spoonfuls of drippings and very little flour. Some aauce of a slightly acid taste, as currant, apple, or cranberry usually accompanies roast turkey. Roast Duox.—Clean and wipe the inside of the bird thoroughly. Prepare a good dressing of bread-crumbs, a little chopped onions, parsley, thyme and lemonpeel, salt and pepper s a large teaspoonful of butter; a teaspoonful of powdered saere ; mix all well together with a beaten egg; fill the duck with the stuffing, and then secure the legs to the side?, so that the breast may plump up well; dredge it with flour and baste it often. Three-quarters of an hour is generally enough timo to cook an ordinary- sized duck. A nice gravy is made by straining the drippings ; skim of! all the fat, then stir in a spoonful of brown flour, a epoonful of mixed mustard, and a wineglass of claret ; simmer this 10 minutes ; serve hot. With the duck currant jelly is necessary. Garnish with slices of lemon and water cress. Roast Fowls. — Fowls require constant attention in dredging and basting, and tha last 10 minutes let butter rolled in flour be stuck over them in little bits, and allowed to melt, without basting. The gravy for fowls should always bo thickened, and slightly flavoured with lemon jjuice. Sausages or rolled bacon should, be served on the same dish, and white mashed potatoes always ba handed wjtl} poultry.. A Roll of Lamb.— Take four pounds of lamb and one pound of fat bacon, Chop them, upvery finely and season with a tea-spoonful of white popper and a little salt. ]$ow mix in with the maMa tb,e grated rind of a lemon, a sma}l onion or shallot finely mixed, and a little powdered thyme. Now mix all. the ingredients well together, roll them up, and cover the fold over with buttered paper, Balse tb,e roll in a.

moderate oven for two hours, then take it out, romove the covering of paper, paste, and flour, and servo on a hot dish with tomato sauce an 4 green peas . , Sage and Onion ob Goose Stuffing Sauce, — Chop very fine an ounce of onion aqd, half an ounce of green sago leaves, put then> into a atewpan with four spoonfuls of Water, simmer gently for ten minuteo, then put in a teaspoonful of pepper and salt, and one ounce of fine bread crumbs'; mix vrell together : then pour to it a quarter of a piut of broth, or gravy, or malted butter, stir well together, and simmer it a few minutes longer. This is a very relishing sauce for roast pork, poultry, geese, or ducks ;° or green peas.