Some put an Onion, and some Sage-Leaves into the
Body of the Goose, when it is laid down to the Fire, and when it is brought
to Table, it is serv'd with Apples stew'd and mash'd in a Plate by the
Side; but for the Sauce in the Dish, there need be none but some Claret
heated, and pour'd thro' the Body of the Goose, to mix with its own Gravey.
Some also salt Geese, and boil them with Greens, as with other salt Meat; a
Goose may also be bak'd in a Pye to be eaten cold. A Goose is to be kill'd,
by pulling first the Feathers at the back of the Head, and cutting pretty
deep with a sharp Penknife, between the back of the Head and the Neck,
taking care that it does not struggle, so as to make the Feathers bloody,
for that will spoil them: and 'tis to be noted, the Feathers of a full
grown Goose are worth four Pence to be sold in the Country; this I had from
a Gentlewoman in _Surrey._ In _Holland_ they slit Geese down the Back, and
salt them with Salt-Petre, and other Salt, and then dry them like Bacon;
they eat very well, if they are boiled tender.
* * * * *
OCTOBER.
This Month is a noted Month for brewing of Malt Liquors especially. Brown,
or high-dried Malt is to be used, as I have mentioned at large in the Month
of _March_, under the Article of Brewing; to which I refer my Reader, to be
fully satisfied of such Particulars relating to it, as seem to be the least
consider'd, altho' they are the most contributing to the Perfection of Malt
Liquors.
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