SAUCE FOR THE GOOSE

Timaru Herald, Volume CXLV, Issue 21210, 3 December 1938, Page 14

SAUCE FOR THE GOOSE

MAKING A PLEASANT CHANGE A well-cooked sauce makes a pleasant change not only for the goose but for duck, fowl, braised meat, and other dishes with which an ordinary gravy is usually served. Here is a delicious sauce to serve with braised beef. In a small saucepan put a grated onion, a few sprigs of parsley, two cloves, salt, and cayenne, and just cover with equal parts of vinegar and water. Cook slowly for 20 minutes, then add the liquid from the meat (not more than a breakfastcupful), and a lump of butter into which a dessertspoonful of flour has been worked. Boil for five minutes, or till the sauce reaches the right thickness, strain carefully, and serve. Celery sauce is excellent with boiled fowl. Cut a head of celery into small pieces and boil in salted water till tender. Put a tablespoonful of butter to melt, add a tablespoonful of flour, cook for a minute or two, and add slowly a teacup of the fowl stock and a teacupful of milk. Stir till boiling and simmer for five minutes. Stir in a pinch of mace and pepper and a quarter of a teaspoonful of celery salt. Add the well-drained celery and bring to the boil again. Onion sauce for mutton is made in the same way, two boiled, chopped onions being added instead of celery. A sauce which is delicious with roast duck is made as follows: Cover the giblets of the duck with cold water and simmer gently for two hours or more. Measure the liquid and make up to half a pint with water if necessary. Put it into a saucepn with a dessertspoonful of finely grated onion, a tablespoonful of mushroom sauce, and a quarter of a pound of mushrooms cut into small pieces. Simmer for five minutes. Then work an ounce of butter into an ounce of flour, break this off in small pieces and add one at a time to the sauce, stirring vigorously till each piece dissolves. Season with salt and pepper, stir well, and simmer for a further 10 minutes.

Here is a sauce for serving with roast goose. Cut the giblets into small pieces and cover with cold water. Add a few leaves of sage, a small onion stuck with two or three cloves, a few peppercorns, some celery salt and a blade of mace. Cover closely and simmer for two or three hours, then strain. Mix a tablespoonful of flour with a small glass of sherry or an equal quantity of lemon juice, add to the sauce, and boil for another five minutes. A nice piquant sauce which counteracts the fattiness of foose is made as follows: Simmer the giblets as above with pepper, salt, and other flavourings, but no onion; then strain and use a breakfastcupful of it. Blend it with a dessertspoonful of cornflour and a dessertspoonful of finely chopped onion, «<nd simmer for a few minutes. Then stir in carefully a teaspoonful of made mustard, a teaspoonful of vinegar, and a tablespoonful of chopped gherkins.