A hint as to carving. How many a beautiful bird, or majestic joint, has been shamelessly insulted by ill-trained carver! Of old the master of the household accepted the "dissection of a goose" after the High Dutch fashion and the Italian both, his own predilections leaning rather toward the High Dutch, "for they cut the breast into more pieces, and so by consequence fill more Plates"—good thrifty burghers that they were. Learn then, and master "the order how they carve and how they send it away; as (1), on the first Plate a thigh; (2), another thigh; (3), a side of the rump, with a piece of the breast; (4), the other side of the rump, with another piece of the breast; (5), a wing; (6), the other wing; (7), the rest of the stomach, upon which, if there be little of the brawn left, you may joyn the two small forked bones; to the eighth, the merry-thought, with the rest of the rump, and any else, at your discretion. If you will, you may join some of the breast with the best piece which you always present to the most considerable person at the table first, and take notice too, by the bye, the brawn of the breast ought to be for the most part served out first." Give heed unto these directions, and far wrong you may not go.
Days are when simple expression of faith is all too inadequate. The devout yearns for something more ornate, something more elaborate. Let the outcome of this yearning be oie à la chipolata, and Michael in Paradise will smell the sweet savour and smile. It is difficult, but delicious. Cover the bottom of your stew-pan with lard; place upon it two or three slices of beef and ham, a bouquet of parsley and chives, three carrots and two or three onions, a touch of garlic, a few cloves, thyme, laurel leaves, basil, and salt, and thus you will have prepared a sweet, soft bed for your goose. Immediately disturb the bird's slumbers by pouring over it a glass of good Madeira, a bottle of white wine, a glass of cognac, and two or three spoonfuls of strong bouillon made of fowls. Now put your pan on the fire, stew your goose for an hour, lift it out, arrange it on a fair dish, and envelop it in the very richest chipolata it is in your power to make. And what is a chipolata? An Italian creation half sauce, half ragoût; fashioned of carrots and turnips, and chestnuts and onions, and sausage and mushrooms, and artichokes and celery, and strong veal gravy.
Archangelic smiles must broaden into silent laughter at the mere mention of "a Potage of Green Geese." It is a conceit redolent of the olden time, when gaiety was still ranked among the cardinal virtues, and men ate their fill with no fear of a dyspeptic to-morrow. Since it is an ancient masterpiece, in the ancient words must it be explained, or else it will be dishonoured in the telling. "Take your Green-geese and boyl them the usual way, and when they are boyled take them up and fry them whole in a frying-pan to colour them, either with the fat of bacon or hog's-lard, called nowadays manège de pork; then take ginger, long pepper, and cloves; beat all this together, and season them with this spice; a little parsley and sage, and put them into a little of the same broth that they were boyled in, and sprinkle a little grated cheese over them, and let them have a little stew, and then dish them up with sipets under them." A brave disguise, truly, for humblest goose.
In a pie likewise—unless the fashioning thereof be entrusted to the indiscreet cook—it presents a brave appearance. Walls of crust line a spacious dish; a pickled dried tongue is boiled; a fowl and a goose are boned; seasoning is wrought of mace, beaten pepper, and salt; and then, Oh the marvel of it! fowl is lain in the goose, tongue in the fowl, goose in the dish. A half a pound of butter separates bird from pastry cover. And, hot or cold, pleasure may be had in the eating. Not the highest pleasure, perhaps, but still pleasure not to be scorned.
If you would boil a goose, see, as you respect your stomach, that it be first salted for a week. With onion sauce it may be becomingly adorned, or again, with simple cabbage, boiled, chopped small, and stewed in butter. Or, plunge gaily into the rococo style, and decorate it à l' Arlésienne; stuffed with onions and chestnuts, boiled in company with carrots and celery and onions and parsley and cloves, floated in tomato sauce, it is as chock full of playful surprises as the Cartuja of Granada. Another device to be recommended is the grilling of the legs and the serving them with laitues farcies—and Michael will laugh outright; or à la Provençale, and words fail; or aux tomates, the love-apples that not the hardest heart can resist. Of the great and good Carême these are the suggestions; treasure them up, therefore, where memory may not rust or aspiration decay, for the dinner may come when you will be glad to have them at hand.
Of the giblets and liver of the goose is there not a long, exultant chapter yet to be written? In far Strasburg geese, in perpetual darkness and torture, fatten with strange morbid fat, that the sensitive, who shrink from a bull fight and cry out against the cruelty of the cockpit, may revel in pâté de foie gras. So long as the world lives, may there still be this delectable pâté to delight. But why not be honest: admit that between the torture of the bull that we may see, and the torture of the goose that we may eat, difference there is none? Give sensitiveness full play, and sordid vegetarianism is the logical result.