The 1918 Fanny Farmer Cookbook

purée

/3 cup stale bread

crumbs

tablespoons butter

/2 tablespoon

finely chopped

parsley

/4 lb. sausage meat

2 canned

mushrooms, finely

chopped

4 French

chestnuts cooked

and left whole

Salt and pepper

Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add

mushrooms, chestnut purée, parsley, and salt and pepper. Heat to boiling−point, add bread

crumbs and whole chestnuts. Cool mixture before stuffing goose.

To Truss a Goose

A goose, having short legs, is trussed differently from chicken, fowl, and turkey. After

inserting

skewers, wind string twice around one leg bone, then around other leg bone, having one inch

space of string between legs. Draw legs with both ends of string close to back, cross string

under back, then fasten around skewers and tie in a knot.

Roast Wild Duck

Dress and clean a wild duck and truss as goose. Place on rack in dripping−pan, sprinkle with

salt and pepper, and cover breast with two very thin slices fat salt pork. Bake twenty to thirty

minutes in a very hot oven, basting every five minutes with fat in pan; cut string and remove

string and skewers. Serve with Orange or Olive Sauce. Currant jelly should accompany a

duck

time

course. Domestic ducks should always be well cooked, requiring little more than twice the

allowed for wild ducks.

Ducks are sometimes stuffed with apples, pared, cored, and cut in quarters, or three small

onions may be put in body of duck to improve flavor. Neither apples nor onions are to be

served. If a stuffing to be eaten is desired, cover pieces of dry bread with boiling water; as

soon

as bread has absorbed water, press out the water; season bread with salt, pepper, melted

butter, finely chopped onion, or use.

Chapter XVII − POULTRY AND GAME

296