Stuff the gosling with very good sausage-meat; truss; colour in butter and [poële]. Dish and surround with sauerkraut braised in goose grease, and rectangles of lean bacon, cooked with the sauerkraut.
[1723—OISON A L’ANGLAISE]
Cook one lb. of unpeeled onions in the oven. When they are cold, peel them; chop them, and add to them an equal weight of soaked and pressed bread, one oz. of fresh or chopped sage, salt, pepper and nutmeg.
Stuff the gosling with this preparation; truss it, and roast it on the spit or in the oven.
Dish it; surround it with the gravy, which should be somewhat fat, and serve a sauceboat of slightly-sugared, stewed apples, separately.
[1724—OISON EN CIVET]
When killing the gosling, carefully collect its blood. Add the juice of a lemon and beat it, so as to prevent coagulation, until it is quite cold.
[547]
]Cut the gosling into pieces and proceed exactly as for “Civet de Lièvre” (No. [1821]).
[1725—OISON AU RAIFORT]
Braise the gosling.