Page:Art of Cookery 1774 edition.djvu/119

Rh of crumbs of bread, a few sweet-herbs, some parsley chopped, a little lemon-peel, pepper, salt, beaten mace, and nutmeg, and mix it up with the yolk of an egg.

You may stew an ox's palate tender, and cut it into pieces, with some artichoke-bottoms cut into flour, and tossed up in the sauce. You may lard your duck or let it alone, just as you please; for my part I think it best without.

LET your ducks be larded, and half roasted, then take them off the spit, put them into a large earthen pipkin, with half a pint of red wine, and a pint of good gravy, some chesnuts, first roasted and peeled, half a pint of large oysters, the liquor strained, and the beards taken off, two or three little onions minced small, a very little stripped thyme, mace, pepper, and a little ginger beat fine; cover it close, and let them stew half an hour over a slow fire, and the crust of a French roll grated when you put in your gravy and wine; when they are enough take them up, and pour the sauce over them.

SALT the goose for a week, then boil it. It will take an hour. You may either make onion-sauce as we do for ducks, or cabbage boiled, chopped, and stewed in butter, with a little pepper and salt; lay the goose in the dish, and pour the sauce over it. It eats very good with either.

TAKE sage, wash it, pick it clean, chop it small, with pepper and salt; roll them with butter, and put them into the belly; roll them with butter, and put them into the belly; never put onion into any thing, unless you are sure every body loves it; take care that your goose be clean picked and washed. I think the best way is to scald the goose, and then you are sure it is clean, and not so strong: let your water be scalding hot, dip in your goose for a minute, then all the feathers will come off clean: when it is quite clean wash it with cold water, and dry it with a cloth; roast it and baste it, that it may have a fine brown. Three quarters of an hour will do it at a quick fire, if it is not too large, otherwise it will require an hour. Always have good gravy in a bason, and apple-sauce in another.