Chop the giblets when tender. Brown a little butter and flour, add salt, pepper, the chopped giblets and the water in which they have been cooked. To this add the gravy in the roasting-pan and serve the whole as a gravy.
ROAST GOOSE
A goose should be prepared the same as turkey, only no butter should be used as there is always a great deal of fat, most of which must be removed from the pan before the water is added.
ROAST DUCK
Ducks require the same treatment as geese.
POULTRY DRESSING
Bread crumbs broken fine and seasoned with salt and pepper, onion juice, and chopped parsley. For ducks and geese add a little sage. Butter should be added to give smoothness. Add two well-beaten eggs and mix thoroughly.
CHICKEN CASSEROLE
Cut up the chicken in portions, using liver, gizzard, and heart also. Have a stone casserole with a cover (or a good-sized covered saucepan). Place in the bottom of the casserole a good-sized piece of butter, with this add an onion or two cut in small pieces, one carrot, half a turnip, a bit of parsley, a bit of celery top, which give a delicious flavor. First put in butter, a few bits of the onion, and the pieces of chicken; cook flat on the bottom of casserole for five minutes to become a golden brown. After all the pieces are thus browned in turn, add all the rest of the cut-up onion, carrot, turnip, etc., and let cook for twenty-five minutes over a very slow fire. The slow fire makes it tender, cook it in its own juices; pepper and salt each piece of chicken before placing in casserole. Before serving add a glass of white wine or sherry. Serve in the casserole.
Mrs. H. A. Siegel