1 onion, 1/2 teaspoonful of whole black pepper, a bunch of savoury
herbs, plain crust.
_Mode_.--Clean, and put the giblets into a stewpan with an onion, whole
pepper, and a bunch of savoury herbs; add rather more than a pint of
water, and simmer gently for about 1-1/2 hour. Take them out, let them
cool, and cut them into pieces; line the bottom of a pie-dish with a few
pieces of rump-steak; add a layer of giblets and a few more pieces of
steak; season with pepper and salt, and pour in the gravy (which should
be strained), that the giblets were stewed in; cover with a plain crust,
and bake for rather more than 1-1/2 hour in a brisk oven. Cover a piece
of paper over the pie, to prevent the crust taking too much colour.
_Time_.--1-1/2 hour to stew the giblets, about 1 hour to bake the pie.
_Average cost_, exclusive of the giblets, 1s. 4d.
_Sufficient_ for 5 or 6 persons.
THE BRENT GOOSE.--This is the smallest and most numerous species
of the geese which visit the British islands. It makes its
appearance in winter, and ranges over the whole of the coasts
and estuaries frequented by other migrant geese. Mr. Selby
states that a very large body of these birds annually resort to
the extensive sandy and muddy flats which lie between the
mainland and Holy Island, on the Northumbrian coast, and which
are covered by every flow of the tide. This part of the coast
appears to have been a favourite resort of these birds from time
immemorial, where they have always received the name of Ware
geese, no doubt from their continually feeding on marine
vegetables. Their flesh is very agreeable.
HASHED GOOSE.