|
Classic
Cook Books
< last page | next page >
page 51
melt a little butter together with some flour, to which add a part of the
bouillon or water wherein the goose has boiled. Color the sauce with some
Worcester sauce. Put the goose in a deep dish, garnish it with the turnips, pour
the sauce over it and serve.
Goose with, horse radish.
Take a goose, pass it over a hot fire, scald it, free it from the inside, boil
it in enough water to cover it in the kettle. Take up and salt it. Strain the
gravy and boil it with some ignited bread, sugar and two tablespoons horse
radish; thicken with three yolks of egg and some cream. Serve whole or cut in
slices with the sauce in the platter or in separate dish.
< last page | next page >
Classic
Cook Books
|
