The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... in which are included one hundred and fifty new and useful receipts, not inserted in any former edition with a copious index / By a lady [Mrs. H. Glasse].

Hannah Glasse

Date:: 1796

Credit: The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... in which are included one hundred and fifty new and useful receipts, not inserted in any former edition with a copious index / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

156/470 (page 110)

$_ WN. B, You may fend it up with boiled turnips, or sere boiled and awed in butters or onion-faces To itrsfs a Gu in Ragoo. : Fua'r the breaft down with a cleaver, then prefs tt iowa with your hand, fkin it, dip it into fcalding water; let itbe « cold, lard it with bacon, feafon it well with pepper, falt, and a little beaten mace 3 3 then flour it all over, take a pound of good beef-fuet cut fmall, put it into a deep ftew-pan, let it be melted, then put in your goofe; let it be brown on both fides ; whert it is brown, put in a quart of boiling gravy, an onion or two, a bundle of fweet herbs, a bay leaf, fome whole pepper, and a few cloves; cover it clofe, and let it ftew foftly till it.is tender. About an hour will doit, iffmall; if a large one, an hour and a half. In the mean time make a ragoo : boil fome turnips almoft enough, fome catrots and onions quite enough ; cut your turnips and carrots the fame as for a har- rico of mutton, put them into a fauce-pan with half a pint of © good beef gravy, a little pepper and falt, a piece of butter rolled in flour, and let this ftew all together a quarter of an hour. Take the goofe and drain it well; then lay it in the difh, and pour the ragoo over it. Where the onion is difliked, leave it out. You may add cabbage boiled and chopped {mall. . | A Goofe Alamode. Take alarge fine goofe, pick it clean, fkin it, bone it nicely, take the fat off ; then take a dried tongue, Beit it, and peel it: take a fowl, and do it in the fame manner as the goofe ; feafon it with pepper, falt, and beaten mace, roll it round the tongue ; feafon the goofe with the fame; put the tongue and fowl in the goole, with fome flices of ham or good bacon between them ; put it into a little pot that will juft hold it; put to it two quarts of beef gravy, a bundle of fweet herbs, and. an onion; cover it clofe, and let it ftew an hour over a good fire: when it begins to boil, let it do very , foftly ; then take up your goofe, and {kim off all the fat; ftrain it, put in a glafs of red wine, two fpoonfuls of catchup, a veal fweetbread cut fmall,:fome trufiles, morels and mufhrooms, a ‘a piece of butter rolled in flour, and fome pepper and falt, it wanted; put inthe gcofe again, cover it clofe, and Jet it ftew half an hour.longer ; then take it up, and pour the ragoo over. Garnifh with lemon, Note; This ts a very fine difh. You ee mind to fave ie bones of the goofe and fowl, and put them into the pravy when itis firft fet on; and it will be sige if you rol] fome beefa : marrow$