I Go A-Marketing

by Henrietta Sowle

Let me tell you also that stewed goose is by no means a slow sort of dish. In fact, it is reckoned by a good many as being among the joys of earth. Take two onions, peel and chop, and put them in a saucepan with a tablespoonful of butter and fry until soft; dredge them with flour and stir in half a pint or so of the water in which the bones of the goose have been boiled. Cut up into dice-shaped pieces any or all of the cold cooked goose and put it into the saucepan with a wineglass of white wine and a tablespoonful of vinegar, and season to taste with salt and pepper. Cover closely and stew for half an hour slowly. Turn out and serve very hot.

Baked Squash

It is more than probable that, whatever else you had for dinner, you saw fit to have in addition squash boiled and mashed. And it is safe to say that some of it was left. So take this remnant and heat it well with plenty of butter over the fire and then put it into a baking dish. Scatter Parmesan cheese over the top and brown it very quickly in a hot oven. Serve this with your stewed goose, and the trick is yours.

Broiled Duck Fillets with Orange Sauce

And suppose you had ducks for your dinner, could you find a better way than this to serve up what was left of them? Cut as good-sized pieces as you can and dip them in a little melted butter; season with pepper and salt, and broil for a minute or so over a hot fire. Arrange the pieces on a hot dish and pour over them a sauce made in this way: Fry two or three slices of fat bacon and an onion together for five minutes; add the juice of an orange and a wineglass of port or sherry wine with what salt and pepper is needed. Strain it before using. You will find this so delectable, I dare say, that you will be ready to declare that the last days of those ducks were better than the first.

Duck Salad

Did you ever make a duck salad in this way? Rub the bottom of the salad bowl with a peeled onion, and squeeze in a few drops of lemon juice. Put the cold bits of duck in the bowl with what you consider a suitable amount of chopped whites of boiled eggs; over this sprinkle a few quartered olives and a handful or so of capers, and then put in a layer of chopped watercresses. Cover this with a layer of mayonnaise and serve. Now if you want to use a little turkey meat, or a little goose meat, or a little of each, to eke out what you have of cold duck, go right ahead and do so. The salad will be just as good as when duck alone is used and perhaps some will think it even better.

Fish Salad

Didn’t you have a boiled or even a broiled fish of some kind for your dinner, either halibut, striped bass, or fresh cod? If you did, just take what was left of it and flake it up daintily; put a layer of it in a salad bowl that has been rubbed with an onion, sprinkle the fish with salt and lemon juice, put in a layer of shredded lettuce, dressing this also with lemon juice and salt, another layer of the fish and lastly one of lettuce. Cover it all with a layer of tartar sauce, and there you have a salad worth the eating. ’Twouldn’t tempt a dying anchorite, perhaps, but it’s quite good enough for human nature’s daily food.