ROAST GOOSE

Specific directions for roasting goose are not given, because the methods differ in no way from those already given for roasting duck. Very young goose, or green goose, is usually roasted without being stuffed, just as young duck. Older goose, however, is stuffed, trussed, and roasted just as old duck. A very old goose may be placed in a roasting pan and steamed until it is partly tender before roasting.

Apples in some form or other are commonly served with goose. For example, rings of fried apple may be used as a garnish, or apple sauce or stewed or baked apples may be served as an accompaniment. Make gravy if desired.

ROAST SMALL BIRDS.

Such small birds as guinea fowl, partridge, pheasant, quail, etc. may be roasted if desired, but on account of being so small they are seldom filled with stuffing. To roast such poultry, first clean, draw, and truss them. Then lard them with strips of bacon or salt pork, and place in a roasting pan in a very hot oven.

During the roasting, turn them so as to brown all sides; also, baste every 15 minutes during the roasting with the water that has been poured into the roasting pan. Continue the roasting until the flesh is very soft and the joints can be easily pulled apart. Serve with a garnish. Make gravy if desired. STUFFING FOR ROAST POULTRY

STUFFING FOR ROAST POULTRY.

As has been mentioned, stuffing, or dressing, of some kind is generally used when poultry is roasted. Therefore, so that the housewife may be prepared to vary the stuffing she uses from time to time, recipes for several kinds are here given. Very often, instead of using the giblets for gravy, they are cooked in water and then chopped and added to the stuffing.

Giblets are not included in the recipes here given, but they may be added if desired. The quantities stated in these recipes are usually sufficient for a bird of average size; however, for a smaller or a larger bird the ingredients may be decreased or increased accordingly.

BREAD STUFFING

4 c. dry bread crumbs

1/2 c. butter

1 small onion

1 beaten egg

1 tsp. salt

1 tsp. celery salt, or 1/2 tsp. celery seed

1/4 tsp. powdered sage (if desired)

1/4 tsp. pepper

Pour a sufficient amount of hot water over the bread crumbs to moisten them well. Melt the butter and allow it to brown slightly. Add the onion, chopped fine, to the butter and pour this over the bread crumbs. Add the beaten egg, salt, celery salt, and other seasonings, mix thoroughly, and stuff into the bird.

CRACKER STUFFING


3 c. cracker crumbs
1 small onion (if desired)
1/3 c. butter
1/2 tsp. salt
1/4 tsp. powdered sage (if desired)
1/4 tsp. pepper

Moisten the cracker crumbs with hot milk or water until they are quite soft. Brown the chopped onion with the butter and pour over the crackers. Add the seasonings, mix thoroughly, and stuff into the
bird.

OYSTER STUFFING

3 c. dry bread crumbs

1/4 c. butter

1 tsp. salt

1/4 tsp. pepper

1 c. oysters

1 c. chopped celery

Moisten the bread crumbs with a sufficient amount of hot water to make them quite soft. Brown the butter slightly and add it, with the seasonings, to the bread. Mix with this the oysters and chopped
celery. Stuff into the bird.