Page:Mrs Beeton's Book of Household Management.djvu/798

710, and if the surface is not well browned, dredge with flour when the bird is ¾ cooked. Remove the trussing string, serve on a hot dish, and send the gravy and apple sauce to table in sauce-boats.

Time.—From 2 to 2½, hours. Average Cost, from 6s. to 12s., according to size. Sufficient for 10 or more persons, according to size. Seasonable from September to February.

Ingredients.—1 large goose, ¼ of an oz. of saltpetre, 2 ozs. of common salt, 1 oz. of coarse sugar.

Method.—Split the goose down the back, and rub in the saltpetre, salt and sugar. Let it lie in pickle 12 days in summer, 14 in winter. Rub and turn it regularly every day, then roll it in sawdust and smoke it.

Time.—12 to 14 days. Average Cost, 9d. to 1s. per lb.

Ingredients.—1 Goose, 3 ozs. of butter, pepper and salt to taste.

Method.—Geese are called green until they are about 4 months old, and should not be stuffed. After the goose has been singed and trussed, put into the body a seasoning of pepper and salt, and the butter to moisten it inside. Roast before a clear fire for about ¾ of an hour, allow it to brown nicely, and serve with a brown gravy, and, when liked, gooseberry sauce. This dish should be garnished with watercresses.

Time.—About an hour. Average Cost, 4s. 6d. each. Sufficient for 5 or 6 persons. Seasonable August to November.