Читать книгу Cakes and Ale - Edward Spencer Mott - Страница 44

Bone a goose and a large fowl. Fill the latter with the following stuffing:—minced ham, veal, suet, onion, sweet herbs, lemon peel, mixed spices, goose-liver, cayenne, and salt, worked into a paste with the yolks of two eggs. Sew up the fowl, truss it, and stew it with the goose for twenty minutes in some good beef and giblet stock, with a small glass of sherry, in a close stewpan. Then put the fowl inside the goose, and place the goose within a pie-mould which has been lined with good hot-water paste. Let the goose rest on a cushion of stuffing, and in the middle of the liquor in which he has been stewed. Surround him in the pie with slices of parboiled tongue and chunks of semi-cooked pheasant, partridge, and hare, filling in the vacancies with more stuffing, put a layer of butter atop, roof in the pie with paste, bake for three hours, and eat either hot or cold—the latter for choice.

For a skating luncheon