The goose should not be more than eight months old, and the fatter the more tender and juicy the meat. Stuff with the following mixture: Three pints of bread crumbs, six ounces of butter, or part butter and part salt pork, one teaspoonful each of sage, black pepper and salt, one chopped onion. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. Place in a baking pan with a little water, and baste frequently with salt and water (some add vinegar); turn often so that the sides and back may be nicely browned. Bake two hours or more; when done take from the pan, pour off the fat, and to the brown gravy left add the chopped giblets which have previously been stewed until tender, together with the water they were boiled in; thicken with a little flour and butter rubbed together, bring to a boil and serve, English style.
Take twenty good chestnuts and roast them on a slow fire so that they won't color. Remove the shells without breaking the nuts, and put them into a saucepan with one level tablespoon of powdered sugar and one-half glass of milk and a little vanilla. Cover the saucepan and let it cook slowly (simmer) for more than a half-hour. Then drain the chestnuts and pass them through a sieve. Put them back in a bowl with one-half a tablespoon of butter, the yolks of three eggs, and mix well without cooking. Allow them to cool, and then take a small portion at a time, the size of a nut, roll them, dip them in egg, and in bread crumbs, and fry in butter and lard, a few at a time. Serve hot with powdered sugar.
Take a calf's head, wash it well, lay it in an earthen dish, and cut out the tongue lay it loose under the head in the dish with the brains, and a little sage and parsley; rub the head over with the yolk of an egg, then strew over them a few bread-crumbs and shred parsley, lay all over it lumps of butter and a little salt, then set it in the oven; it will take about an hour and a half baking; when it is enough take the brains, sage and parsley; and chop them together, put to them the gravy that is in the dish, a little butter and a spoonful of vinegar, so boil it up and put it in cups, and set them round the head upon the dish, take the tongue and blanch it, cut it in two, and lay it on each side the head, and some slices of crisp bacon over the head, so serve it up.
Take a large pike, scale and clean it, draw it at the gills.--To make a pudding for the Pike. Take a large handful of bread-crumbs, as much beef-suet shred fine, two eggs, a little pepper and salt, a little grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred fine; so mix altogether, put it into the belly of your pike, skewer it round and lie it in an earthen dish with a lump of butter over it, a little salt and flour, so set it in the oven; an hour will roast it.
Have the butcher carefully remove the blade from the shoulder and fill the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up the opening, roast in the oven with a very little water in the pan, and baste frequently. Serve with the gravy from the pan after the grease has been carefully removed.
Take four fine sweet-breads, and having trimmed them nicely, parboil them, and then lay them in a pan of cold water till they become cool. Afterwards dry them in a cloth. Put some butter into a sauce-pan, set it on hot coals, and melt and skim it. When it is quite clear, take it off. Have ready some beaten egg in one dish, and some grated bread-crumbs in another. Skewer each sweet-bread, and fasten them on a spit. Then glaze them all over with egg, and sprinkle them with bread-crumbs. Spread on some of the clarified butter, and then another coat of crumbs. Roast them before a clear fire, at least a quarter of an hour. Have ready some nice veal gravy flavoured with lemon-juice, and pour it round the sweet-breads before you send them to table.
Pick and draw the birds immediately after they are brought in. Before you roast them, fill the inside with pieces of a fine ripe orange, leaving out the rind and seeds. Or stuff them with grated cold ham, mixed with bread-crumbs, butter, and a little yolk of egg. Lard them with small slips of the fat of bacon drawn through the flesh with a larding needle, Roast them before a clear fire. Make a fine rich gravy of the trimmings of meat or poultry, stewed in a little water, and thickened with a spoonful of browned flour. Strain it, and set it on the fire again, having added half a pint of claret, and the juice of two large oranges. Simmer it for a few minutes, pour some of it into the dish with the game, and serve the remainder in a boat. If you stuff them with force-meat, you may, instead of larding, brush them all over with beaten yolk of egg, and then cover them, with bread-crumbs grated finely and sifted.
Take halfe a hundred of Smelts, the biggest you can get, draw them and cut off their Heads, put them into a Pipkin with a Pint of White wine, and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole Pepper, a little Salt, cover them, and let them stand twenty foure houres; if you will keep them three or four dayes, let not your Pickle be to strong of the Vinegar, when you will serve them, take them out one by one, scrape and open them as you do Anchoves, but throw away the bones, lay them close one by one, round a Silver dish, you must have the very utmost rind of a Lemon or Orange so small as grated bread and the Parsley, then mix your Lemon Pill, Orange and Parsley together with a little fine beaten Pepper, and strew this upon the dish of Smelts with the meat of a Lemon minced very small, also then power on excellent Sallet Oile, and wring in the juyce of two Lemons, but be sure none of the Lemon-seed be left in the Sallet, so serve it. To Roast a Fillet of Veal. Take a Fillet of Beefe which is the tenderest part of the Beast, and lieth only in the inward part of the Surloyne next to the Chine, cut it as big as you can, then broach it on a broach not too big, and be carefull you broach it not thorow the best of the meat, roast it leasurely and baste it with sweet butter. Set a Dish under it to save the Gravy while the Beefe is roasting, prepare the Sauce for it, chop good store of Parsley with a few sweet Herbs shred small, and the yolks of three or foure Eggs, and mince among them the pill of an Orange, and a little Onyon, then boyle this mixture, putting into it sweet butter, Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled, put it into your beef, and serve it very warm, sometimes a little grosse Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.
Boil the inwards tender, chop them fine, put double quantity of grated bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2 eggs moulded into the stuffing, parboil 4 onions and chop them into the stuffing, add wine, and roast the bird. The above is a good stuffing for every kind of Water Fowl, which requires onion sauce.
Take a breast of veal, cut off both the ends, and half roast it; then put it into a stew-pan, with a quart of brown gravy, a spoonful of mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew over a slow fire whilst your veal is enough; then put in two or three shred mushrooms or oysters, two or three spoonfuls of white wine; thicken up your sauce with flour and butter; you may lay round your veal some stew'd morels and truffles; if you have none, some pallets stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut in pieces, and lay over the veal, or fry'd oysters; when you fry your oysters you must dip them in egg and flour mixed. Garnish your dish with lemon and pickles.
