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"After it has been picked and singed
with care, put into the body of the goose two parboiled onions of moderate
size, finely chopped and mixed with half an once of minced sage leaves, a
saltspoonful of salt and half as much black pepper or a proportionate
quantity of cayenne; to these add a small slice of fresh butter. Truss
the goose and after it is on the spit, tie it firmly at both ends that it
may turn steadily and that the seasoning may not escape; roast it at a brisk
fire and keep it constantly basted. Serve it with brown gravy and
apple or tomata sauce. When the taste is in favour of a stronger
seasoning than the above, which occurs, we apprehend, but seldom, use raw
onions for it and increase the quantity; but should one still milder be
preferred, mix a handful of fine bread crumbs with the other ingredients, or
two or three minced apples ... A teaspoonful of made-mustard, half as much
of salt and a portion of cayenne, smoothly mixed with a glass of port wine,
are sometimes poured into the goose just before it is served, through a cut
made in the apron..."
Eliza Acton, "Master Cookery in
All its Branches" 1848 |
