14 DRESSED GAME AND 



add the turnips, turn the duck from time to time, 

 being careful not to break the turnips, cook slowly, 

 and skim off all grease and serve. 



Roast Goose Stuffed with Chestnuts. 



Prepare a goose and stuff it with a mixture of 

 minced bacon, the liver, salt, pepper, grated nut- 

 meg, and chestnuts, which have been previously 

 cooked and peeled. Baste the goose well whilst 

 roasting. When cooked, serve with its own gravy, 

 and sprinkle with salt, pepper, and the juice of a 

 lemon. 



Goose a la Royale. 



Having boned the goose, stuff it with the follow- 

 ing forcemeat : — Twelve sage leaves, two onions, 

 and two apples, all shred very fine. Mix with 

 four ounces grated bread, four ounces of beef suet, 

 two glasses of port wine, a grate of nutmeg, pep- 

 per, and salt to taste, the grated peel of a lemon, 

 and the beaten yolks of four eggs ; sew up the 

 goose and fry in butter till a light brown, and put 

 it into two quarts of good stock and let it stew for 

 two hours, and till the liquor is nearly consumed ; 

 then take up the goose, strain the liquor and take 

 off the fat, add a spoonful of lemon pickle, the 

 same of browning and port wine, a teaspoonful of 

 essence of anchovy, a little cayenne and salt, boil 

 it up and pour over the goose. 



Game and Macaroni. 



Put some ounces of macaroni into boiling stock, 

 then add any game cut into small joints three 

 parts cooked. Add some lean raw ham, chopped 

 mushrooms, pepper, and salt. 



