The Boston cooking-school cook book

Garnish with watercress and bright red cranberries. Serve with Apple Sauce. Potato Stuffing 2 cups hot mashed potato 1¼ cups soft stale bread crumbs ¼ cup finely chopped fat salt pork 1 finely chopped onion ⅓ cup butter 1 egg 1½ teaspoons salt 1 teaspoon sage Add to potato, bread crumbs, butter, egg, salt, and sage; then add pork and onion. Goose Stuffing (Chestnut) ½ tablespoon finely chopped shallot 3 tablespoons butter ¼ lb. sausage meat 12 canned mushrooms, finely chopped 1 cup chestnut purée ⅓ cup stale bread crumbs ½ tablespoon finely chopped parsley 24 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. [Illustration: ROAST TURKEY GARNISHED FOR SERVING.—_Page 254._ ] [Illustration: DUCK STUFFED AND TRUSSED FOR ROASTING.—_Page 257._ ] [Illustration: STUFFED EGG PLANT.—_Page 293._ ] [Illustration: PURÉE OF SPINACH.—_Page 300._ ] 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 course. Domestic ducks should always be well cooked, requiring little more than twice the time 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.