1264. Marbled Goose
The following is suitable for larger supper parties, or as a stock dish for families where visitors are frequent; it is also excellent for breakfasts, or for picnics :—Take a fine mellow ox-tongue out of pickle, cut off the root and horny part at the tip, wipe dry, and boil till it is quite tender. Then peel it, cut a deep slit in its whole length, and lay a fair proportion of the following mixture within it:—Mace half an ounce, nutmeg half an ounce, cloves half an ounce, salt two tablespoonfuls, and twelve Spanish olives. The olives should be stoned, and all the ingredients well pounded and mixed together. Next take a barn-door fowl and a good large goose, and bone them. Put the tongue inside the fowl, rub the latter outside with the seasoning, and having ready some slices of ham divested of the rind, wrap them tightly round the fowl. Put the fowl and its wrapping of ham inside the goose, with the remainder of the seasoning, sew it up, and make all secure and of natural shape with a piece of new linen and tape. Put it in an earthen pan or jar just large enough to hold it, with plenty of clarified butter, and bake it for two hours and a half in a slow oven; then take it out, and when cold take out the goose and set it in a sieve; take off the butter and hard fat, which put by the fire to melt, adding, if required, more clarified butter. Wash and wipe out the pan, put the bird again into it, and take care that it is well covered with the warm butter; then tie the jar down with bladder and leather. It will keep thus for a long time. When wanted for the table the jar should be placed in a tub of hot water, so as to melt the butter, the goose then can he taken out, and sent to table cold.
Be Bold Enough to Experiment.
1265. Oyster Pie
The following directions may be safely relied upon. Take a large dish, butter it, and spread a rich paste over the sides and round the edge, but not at the bottom. The oysters should be fresh, and as large and fine as possible. Drain off part of the liquor from the oysters. Put them into a pan, and season them with pepper, salt, and spice. Stir them well with the seasoning. Have ready the yolks of some hard-boiled eggs, chopped fine, and the grated bread.
Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it. Strew over them the chopped egg and grated bread. Roll out the lid of the pie, and put it on, crimping the edges handsomely. Take a small sheet of paste, cut it into a square, and roll it up. Cut it with a sharp knife into the form of a double tulip. Make a slit in the centre of the upper crust, and stick the tulip in it. Cut out eight large leaves of paste, and lay them on the lid. Bake the pie in a quick oven.
1266. Salad