FRITTERS AND PANCAKES. 185 



bird, skim it carefully before thickening with browned flour. 

 Many prefer a gravy made of hot claret wine, poured upon 

 the goose by the carver. The stuffings for geese are various ; 

 the French use boiled rice, and chestnuts, with the liver, 

 sometimes frying them in sweet lard before stuffing the 

 goose with them. 



Green geese are roasted in the same way, only less highly 

 seasoned with onion, sage, and pepper, and bread-crumbs are 

 substituted instead of potatoes for the stuffing. Serve apple- 

 sauce or gooseberry-sauce with goose. An hour and a half 

 before a good fire should be given to a large goose, but a 

 green goose is generally cooked in an hour. 



FRITTERS AND PANCAKES. In preparing these 

 articles, which may be varied to an almost endless extent, 

 you should make your frying-pan hot, then rub it with a but- 

 tered cloth, or put a little beef-dripping in the pan, and wipe 

 it out ; then put in your piece of butter, lard, or clarified beef- 

 fat, and when it froths, have ready your ladle of batter, toss 

 the pan round, and run a knife round the edges of the cake, 

 turning it when it. is a light brown. As the fat boils away, 

 take the pan off, wipe it out, and proceed as at first. Re- 

 move fritters from the frying-pan with a perforated skimmer, 

 and drain them well. 



OYSTER FRITTERS. 



Take a pint of rich milk, stir into it alternately an ounce 

 of melted butter, and six well-beaten eggs, and flour enough 

 to make a thick batter. Wash the oysters from their liquor, 

 and dry them on a cloth ; to each ladleful of batter, put an 

 oyster, and fry them quickly a rich brown color. 



SALSIFY AND CORN FRITTERS. 



The flavor of oyster is thought to be found in salsify, and 

 in green corn grated from the cob. Prepare salsify fritters 

 16* 



