Friday, April 1, 2011


Pluck and pick out all the stubble feathers thoroughly clean, draw the goose, cut off the head and neck, and also the feet and wings, which must be scalded to enable you to remove the pinion feathers from the wings and the rough skin from the feet; split and scrape the inside of the gizzard, and carefully cut out the gall from the liver. These giblets well stewed, as shown in No. 62, will serve to make a pie for another day's dinner. Next stuff the goose in manner following, viz.:--First put six potatoes to bake in the oven, or even in a Dutch oven; and, while they are being baked, chop six onions with four apples and twelve sage leaves, and fry these in a saucepan with two ounces of butter, pepper and salt; when the whole is slightly fried, mix it with the pulp of the six baked potatoes, and use this very nice stuffing to fill the inside of the goose. The goose being stuffed, place it upon an iron trivet in a baking dish containing peeled potatoes and a few apples; add half-a-pint of water, pepper and salt, shake some flour over the goose, and bake it for about an hour and a-half.


Split the pig's head into halves, sprinkle them with pepper and salt, and lay them with the rind part uppermost upon a bed of sliced onions in a baking dish. Next bruise eight ounces of stale bread-crumb, and mix it with four ounces of chopped suet, twelve sage leaves chopped fine, pepper and salt to season, and sprinkle this seasoning all over the surface of the pig's head; add one ounce of butter and a gill of vinegar to the onions, and bake the whole for about an hour and-a-half, basting the pig's head occasionally with the liquor.


Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds at odd times during the winter months. So, my young friends, when you have been so fortunate as to succeed in making a good catch of a couple of dozen of birds, you must first pluck them free from feathers, cut off their heads and claws, and pick out their gizzards from their sides with the point of a small knife, and then hand the birds over to your mother, who, by following these instructions, will prepare a famous pudding for your dinner or supper. First, fry the birds whole with a little butter, shalot, parsley, thyme, and winter savory, all chopped small, pepper and salt to season; and when the birds are half done, shake in a small handful of flour, add rather better than a gill of water, stir the whole on the fire while boiling for ten minutes, and when the stew of birds is nearly cold, pour it all into a good-sized pudding basin, which has been ready-lined with either a suet and flour crust, or else a
dripping-crust, cover the pudding in with a piece of the paste, and either bake or boil it for about an hour and-a-half.