After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat; a little butter; raw turnip grated; a tablespoonful of pepper vinegar; a little chopped onion; pepper and salt to the taste.
A teacup of stock or broth must be put in the pan with the fowl. Butter it, dredge with flour, and baste often. Pin a buttered paper over the breast to prevent its becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy.—Mrs. T.
Wild Goose.
Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine.
Lay in a pan with water enough to make gravy. Dredge with flour, and baste with butter frequently. Cook quickly and serve with gravy made as for wild turkey.
Wild Duck.
When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve with gravy made as for wild turkey.
Canvas-back ducks are cooked in the same way, only you leave on their heads and do not use onion with them.—Mrs. R. L. O.
To Cook Wild Duck for Breakfast.
Split open in the back, put in a pan with a little water, butter, pepper and salt, and cook till tender. Baste with flour. If for dinner, cook whole.—Mrs. J. L. C.