butter, 1 pint of boiling water, 1 dessertspoonful of flour, pepper and
salt to taste, 1 tablespoonful of port wine, 2 tablespoonfuls of
mushroom ketchup.
_Mode_.--Cut up the goose into pieces of the size required; the inferior
joints, trimmings, &c., put into a stewpan to make the gravy; slice and
fry the onions in the butter of a very pale brown; add these to the
trimmings, and pour over about a pint of boiling water; stew these
gently for 3/4 hour, then skim and strain the liquor. Thicken it with
flour, and flavour with port wine and ketchup, in the above proportion;
add a seasoning of pepper and salt, and put in the pieces of goose; let
these get thoroughly hot through, but do not allow them to boil, and
serve with sippets of toasted bread.
_Time_.--Altogether, rather more than 1 hour.
_Average cost_, exclusive of the cold goose, 4d.
_Seasonable_ from September to March.
THE WILD GOOSE.--This bird is sometimes called the "Gray-lag"
and is the original of the domestic goose. It is, according to
Pennant, the only species which the Britons could take young,
and familiarize. "The Gray-lag," says Mr. Gould, "is known to
Persia, and we believe it is generally dispersed over Asia
Minor." It is the bird that saved the Capitol by its vigilance,
and by the Romans was cherished accordingly.
ROAST GOOSE.