to boil a goose
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1866)
Ingredients:
Instructions:
Ingredients:
bread crumbs
pepper & salt
butter
2 onions, optional
sage
serve with giblet sauce
Instructions:
After it is well dressed, singe it thoroughly. Have aready dressing prepared of bread crumbs, seasoned with pepper, salt and butter, with the addition of two finely chopped onions, a little sage, and more pepper than would be used for turkey. Fill the body and close it firmly; put it in cold water, and boil it gently an hour, if tender; if not longer; serve with giblet sauce. The onion can be omitted if not relished.
Who knew this feast for the feminine eye, " Godey's " enticingly scrolled amidst floral offerings promising romance, fashion and enough estrogen laced occupations to drain testosterone from any man unfortunate enough to open one issue, would also awaken a kind of cold blooded cook in our heaving bosoms?
If men knew what lay between these covers we still would not be voting. Cooking, ladies, was not for the faint hearted or the soft hearted, believe me. Steely-eyed women capable of bayoneting geese for the sake of a praiseworthy dinner hysterically pepper our ancestry. I'm sorry, they just do.
Posting the link for the sake of Public Domain Cookery everywhere and charming recipes, posting the long-dead and boiled goose for the sake of those he left behind. Anyone interested in era recipes could take a flour bath in Annie Frost's collection.
https://babel.hathitrust.org/cgi/pt?id=hvd.rsmcx9;view=1up;seq=5
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