The filling or stuffing is made by heating the butter, chopping the scalded onion and put into the butter together with the peeled and sliced apples, cut into ⅛ths. Let these cook half done, then add 1 pinch of white pepper, salt and 2 pulverized cloves, fill the goose with this and sew it up.
Tie the slices of bacon across the breast of the goose and put into the oven with the water and ⅛ lb. of butter, basting it frequently. When the gravy gets too brown add more water. After it is well cooked, take off the string and bacon and serve it.
The Gravy: Stir some flour into the broth, add water or more broth, cook a few minutes, strain and serve.
No. 28—SMOKED GOOSE BREAST.
- The breast of one goose
- ⅜ lb. of salt
- 1 tsp. of saltpetre
- 1 tbsp. of sugar
Preparation: The breast is cut from an undressed goose. Cut off the legs and the meat off the breast down to the bone. Be careful not to injure the outer skin. The small fillets are separated from the breast and it is rubbed well with ½ the quantity of salt, which has been mixed with the saltpetre and sugar until it dissolves. Replace the small fillets after salting them also, fold, and sew up the breast. Salt it well on the outside and place into a crock for 7 days, turning it twice a day and basting it well with the brine that collects. On the eighth day wrap in paper, place it between two boards, well weighted, and draw a string through the top end of fat and skin by which to hang it up. Hang it into a smoke house in medium smoke for 8 to 10 days. Then place again between two boards weighted down for a few days. By this process the fat becomes white and hard and the meat keeps better.
The Duck.
When the duck is 6 months old it makes the finest roast, but you may roast it up to a year old. The best time for duck is from August to the beginning of December.
No. 29—ROAST DUCK.
Quantity for 6–8 Persons.