Fors Clavigera (Volume 3 of 8) / Letters to the workmen and labourers of Great Britain

FORS CLAVIGERA.
LETTERS
TO THE WORKMEN AND LABOURERS OF GREAT BRITAIN.
BY JOHN RUSKIN, LL.D., HONORARY STUDENT OF CHRIST CHURCH, AND SLADE PROFESSOR OF FINE ART.
Vol. III. GEORGE ALLEN, SUNNYSIDE, ORPINGTON, KENT. 1873.


Brantwood, January 4th, 1873 .
The Third Fors, having been much adverse to me, and more to many who wish me well, during the whole of last year, has turned my good and helpful printer adrift in the last month of it; and, with that grave inconvenience to him, contrived for me the minor one of being a fortnight late with my New Year’s letter. Under which provocation I am somewhat consoled this morning by finding in a cookery book, of date 1791, “written purely from practice, and dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper,” a receipt for Yorkshire Goose Pie, with which I think it will be most proper and delightful to begin my economical instructions to you for the current year. I am, indeed, greatly tempted to give precedence to the receipt for making “Fairy Butter,” and further disturbed by an extreme desire to tell you how to construct an “Apple Floating-Island”; but will abide, nevertheless, by my Goose Pie.
“Take a large fat goose, split it down the back, and take all the bones out; bone a turkey and two ducks the same way, season them very well with pepper and salt, with six woodcocks; lay the goose down on a clean dish, with the skin-side down; and lay the turkey into the goose, with the skin down; have ready a large hare, cleaned well, cut in pieces, and stewed in the oven, with a pound of butter, a quarter of an ounce of mace, beat fine, the same of white pepper, and salt to your taste, till the meat will leave the bones, and scum the butter off the gravy, pick the meat clean off, and beat it in a marble mortar very fine, with the butter you took off, and lay it in the turkey; take twenty-four pounds of the finest flour, six pounds of butter, half-a-pound of fresh rendered suet, make the paste pretty thick, and raise the pie oval; roll out a lump of paste, and cut it in vine-leaves or what form you please; rub the pie with the yolks of eggs, and put your ornaments on the walls; then turn the hare, turkey, and goose upside down, and lay them in your pie, with the ducks at each end, and the woodcocks on the sides; make your lid pretty thick, and put it on; you may lay flowers, or the shape of the fowls in paste, on the lid, and make a hole in the middle of your lid; the walls of the pie are to be one inch and a half higher than the lid; then rub it all over with the yolks of eggs, and bind it round with threefold paper, and lay the same over the top; it will take four hours baking in a brown-bread oven; when it comes out, melt two pounds of butter in the gravy that comes from the hare, and pour it hot in the pie through a tun-dish; close it well up, and let it be eight or ten days before you cut it; if you send it any distance, make up the hole in the middle with cold butter, to prevent the air from getting in.”