Plunge the goose into a pot of boiling water and let it remain half an hour. Fill with a stuffing made of:
Mashed Irish potatoes, a heaping tablespoonful butter, minced onions, sage, parsley and thyme, half a teaspoonful black pepper.
Place it in a pan with a slice of fat pork and a pint of broth or liquor in which any kind of meat has been boiled.
Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard, and one of acid fruit jelly. Butter the breast of the goose and pour this mixture over it, adding salt and pepper to the taste.
Place in a hot oven, dredge with flour and baste frequently till done; when serve with its own gravy. This receipt will answer equally as well for wild goose.—Mrs. S. T.
To Prepare Young Ducks.
Kill and hang to drain. Plunge, one at a time, in boiling water, then immediately in cold water, which makes them easier to pick. Kill some days before using, or if obliged to use them the same day as killed, they are better roasted.—Mrs. R.
To Stew Ducks.
Truss the ducks and stuff them with bread, butter, and onion. Flour them and brown them in lard. Have prepared slips of bacon, giblets, onion, water, pepper, salt, and a little clove or mace, if you like. Put in the ducks and let them stew gently but constantly for two hours. Then add the juice of green grapes or of a lemon, or else a little lemon pickle. Flour the ducks each time you turn them, and thicken with butter rolled in flour.—Mrs. Col. W.