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How to Cook Geese

Lupin, everyone's favourite house rabbit

So what does the well bred rabbit owner eat these days? Well I suggest Goose.(Not that I am biased in any way whatsoever - but what else use is the wretched bird?)

So straight to Mrs Beeton's classic 'Book of Household Management...

Goose Hams

Ingredients:
One large goose (perfect!).
10g (1/4 oz) of Saltpetre,
50 g (2 oz) of common salt,
50g (2 oz) of coarse sugar,
sawdust.

Method:

Split the goose down the back and rub in the saltpetre, salt and sugar. Let it lie in pickle 12 days in summer, 14 in winter. Rub and turn regularly every day then roll in sawdust and smoke.

(I couldn't get mine to light - Teched)

Time 12-14 days. Sufficient for 8 persons.

Wonderfully elegant, I find. Now where's that Goose? Here Goosey Goosey...

Oh by the way - if you find the above a little too long to wait - try this one:

Roast Goose

Ingredients:
One goose.
Onion stuffing
400 ml (3/4 pint) of good beef stock or gravy,
Apple sauce
Fat for basting.

Method:

Prepare and truss the goose (I love that bit). Put the onion inside the body, baste it well with hot fat, and either roast or bake from 2 - 2 1/2 hours according to size and age. Baste frequently, and , if the surface is not well browned, dredge with flour when the bird is 3/4 cooked. Remove the trussing string, serve on a hot dish, and send the gravy and apple sauce to table in sauce boats.

Time - from 2- 2 1/2 hours.
Seasonable from September to February (look don't worry about the season just get the bird).
Sufficient for 10 persons.
(Also will work with Chicken - but don't expect to feed 10)

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