 | Lady - Cooking - 1827 - 724 pages
...Send the apron, drumsticks, and rump, with the under part of the back, to be deviled. . Green Goose. Blanch the legs, and truss them down, or en long ;...Truss the goose as for boiling, cover it with bacon, and tie it up ; cover the saucepan with bacon ; put in braising ingredients; lay in the goose and giblets;... | |
 | Sarah Josepha Buell Hale - Canning and preserving - 1852 - 504 pages
...warm, and pour it through a slit in the apron into the body of the goose, just before serving. To stew a Goose. — Truss the goose as for boiling, cover it with bacon, and tie it up ; cover the sauce-pan with bacon ; put in a sprinkle of sweet herbs : a carrot cut in... | |
 | Sarah Josepha Hale - 1854 - 448 pages
...good gravy be sent in the dish. Gravy and apple-sauce. Gooseberry-sauce for a green goose. TO STEW A GOOSE. Truss the goose as for boiling, cover it with bacon, and tie it up; cover the saucepan with bacon; put in a sprinkle of sweet herbs, a carrot cut in dice,... | |
 | American lady, An American lady - Cooking - 1854 - 156 pages
...if the latter, a cover to the dish must fit close to keep in the steam. It will keep long. To Slew a Goose. — Truss the goose as for boiling, cover it with bacon, and tie it up ; cover the sauce-pan with bacon ; put in a sprinkle of sweet herbs : a carrot cut in... | |
 | Sarah Josepha Hale - 1860 - 462 pages
...good gravy be sent in the dish. Gravy and app_le-sauce. Gooseberry-sauce for a green goose. TO STEW A GOOSE. Truss the goose as for boiling, cover it with bacon, and tie it up; cover the saucepan with bacon; put in a sprinkle of sweet herbs, a carrot cut in dice,... | |
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A GOOSE. Truss the goose as for boiling, cover it with bacon, and tie it up; cover the saucepan with bacon; put in a sprinkle of sweet herbs, a carrot cut in dice, and two bay leaves; lay in the goose and giblets; cover with bacon; moisten with as much... 