82 
The Art of Cookery, 
* A green goofe . 
NEVER put any feafoning into it, unlefs defired. You muft 
either put good gravy, or green-fauce in the difh, made thus : 
take a handful of forrel, beat it in a mortar, and fqueeze the juice 
out, add to it the juice of an orange or lemon, and a little fugar, 
heat it in a pipkin, and pour it into your difh ; but the beft way 
is to put gravy in the difh, and green-fauce in a cup or boat. 
Or made thus : take half a pint of the juice of forrel, a fpoon- 
ful of white wine, a little grated nutmeg, a little grated bread ; 
boil thefe a quarter of an hour foftly, then drain it, and put 
it into the fauce-pan again, and fweeten it with a little fugar, 
give it a boil, and pour it into a difh or bafon; fome like a little 
piece of butter rolled in flour, and put into it. 
To dry a goofe. 
GET a fat goofe, take a handful of common fait, a quarter 
of an ounce of falt-petre, a quarter of a pound of coarfe fu- 
gar, mix all together, and rub your goofe very well : let it lie 
in this pickle a fortnight, turning and rubbing it every day, then 
roll it in bran, and hang it up in a chimney where wood-finoke 
Is for a week. If you have not that conveniency, fend it to the 
baker’s, the fmoke of the oven will dry it; or you may hang it 
in your own chimney, not too near the fire, but make a fire 
under it, and lay horfe-dung and faw-dufl on it, and that will 
fmother and fmoke-dry it; when it is well dried keep it in a dry 
place, you may keep it two or three months or more ; when 
you boil it put in a good deal of water, and be fure to fkim it 
well. 
Note, You may boil turnips, or cabbage boiled and flowed in 
butter or onion-fauce. 
To drefs a goofe in ragoo . 
FLAT the breafl down with a cleaver, then prefs it down 
with your hand, fkin it, dip it into Raiding water, let it be 
cold, lard it with bacon, feafon it well with pepper, fait, and 
a little beaten mace, then flour it all over, take a pound of good 
beef-fuet cut fmall, put it into a deep fteW-pan, let it be melted, 
then put in your goofe, let it be brown on both fides; when it is 
brown put in a pint of boiling water, an onion or two, a bundle 
of fweet-herbs, a bay leaf, fome whole pepper, and a few* 
cloves | cover it clofe, and let it flew foftly till it is tender. 
About half an hour will do it, if finally if a large one, three 
9 quarters 
