_Mode_.--Geese are called green till they are about four months old, and
should not be stuffed. After it has been singed and trussed, the same as
in the preceding recipe, put into the body a seasoning of pepper and
salt, and the butter to moisten it inside. Roast before a clear fire for
about 3/4 hour, froth and brown it nicely, and serve with a brown gravy,
and, when liked, gooseberry-sauce. This dish should be garnished with
water-cresses.
_Time_.--About 3/4 hour. _Average cost_, 4s. 6d. each.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ in June, July, and August.
[Illustration: TOULOUSE GOOSE.]
THE EGYPTIAN GOOSE.--Especial attention has been directed to
this bird by Herodotus, who says it was held sacred by the
ancient Egyptians, which has been partially confirmed by modern
travellers. Mr. Salt remarks, "Horus Apollo says the old geese
stay with their young in the most imminent danger, at the risk
of their own lives, which I have myself frequently witnessed.
Vielpanser is the goose of the Nile, and wherever this goose is
represented on the walls of the temples in colours, the
resemblance may be clearly traced." The goose is also said to
have been a bird under the care of Isis. It has been placed by
Mr. Gould amongst the birds of Europe; not from the number of
half-reclaimed individuals which are annually shot in Britain,
but from the circumstance of its occasionally visiting the
southern parts of the continent from its native country, Africa.
The Toulouse goose, of which we give an engraving, is a
well-known bird.
ROAST GUINEA-FOWL, Larded.