[297]. Roast Goose. Clean and prepare a young goose for roasting. Put a little butter on top, a little salt, and a claret-glass of water in your pan, and roast for an hour. Put half a pint of Spanish sauce in a saucepan on the fire, mix with it a tablespoonful of mustard, a teaspoonful of vinegar, a pinch of pepper, and nutmeg. Let it boil a moment, and serve, with your goose, in a sauce-boat.
[298]. Braised Goose, Celery Sauce. Prepare a goose as for duck with turnips ([Art. 295]). Cut a bunch of celery in small pieces, wash them well, and boil in water, with a little salt; when done, drain them. Put in a saucepan half a pint of white sauce ([Art. 84]), add your celery, boil five minutes, drain off your goose, pour your celery sauce on a dish, place your goose on top, and serve.
[299]. Roast Squabs. Clean and wash eight squabs, put a little butter and salt on top, and roast them thirty minutes. Reduce half a pint of consommé ([Art. 1]) on the fire, one half pour over your squabs, and serve some water-cresses around them.
[300]. Broiled Squabs. Clean and wash eight squabs, split them in two, flatten them with a cleaver, beat up two eggs, add an ounce of melted butter, a pinch of salt and pepper, mix all well together, spread over your squabs, and sprinkle them with bread-crumbs. Broil them on a gentle fire, and, when well colored, serve.
[301]. Squabs en Compote. Clean eight squabs, split them in two, put them in a saucepan with four ounces of butter, in small pieces. Color them slightly on the fire, and, when a good color, drain off the grease. Moisten your squabs with half a pint of Spanish sauce ([Art. 80]), add a pinch of pepper, nutmeg, and thyme, a glass of sherry, and boil thirty minutes. Peel two dozen little onions, toss them in a frying-pan with half an ounce of lard, and, when well colored, add them to your squabs. Cut a dozen mushrooms in quarters, boil ten minutes, and serve very hot.
[302]. Broiled Squabs (Deviled). Prepare exactly as for deviled chicken ([Art. 266]).
[303]. Squabs with Green Peas. Clean eight squabs, separate them in two, put them in a saucepan on the fire, with an ounce of butter. When a nice color, add half a glass of water, two bay-leaves, two branches of thyme, two cloves, two pepper-corns, a clove of garlic, and a pinch of salt and pepper. Cook thirty minutes, drain and strain the liquid in which your squabs were cooked, add to it a quart of boiled peas, and serve with your squabs.
[304]. Broiled Partridge. Clean and divide in two, for broiling, three partridges, break the thigh-bone, and broil them on a gentle fire. When well colored on both sides, serve them on a dish on which you have put two ounces of melted butter, a tablespoonful of chopped parsley, a pinch of pepper and salt, and the juice of a lemon, all well mixed together. Garnish with water-cresses or slices of lemon.
[305]. Deviled Partridge. Broil three partridges as the foregoing, and proceed as for deviled chicken ([Art. 266]).