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1036
Enquire within upon everything
·
Robert Kemp Philp
438
1165.
Economical
Dish.
Cut
some
rather
fat
ham
or
bacon
into
slices,
and
fry
to
a
nice
brown;
lay
them
aside
to
keep
warm;
then
mix
equal
quantities
of
potatoes
and
cabbage,
bruised
well
together,
and
fry
them
in
the
fat
left
from
the
ham.
Place
the
mixture
at
the
bottom,
and
lay
the
slices
of
bacon
on
the
top.
Cauliflower,
or
broccoli,
substituted
for
cabbage,
is
truly
delicious;
and,
to
any
one
possessing
a
garden,
quite
easily
procured,
as
those
newly
blown
will
do.
The
dish
must
be
well
seasoned
with
pepper.
1166.
Mock
Goose
(being
a
leg
of
pork
skinned,
roasted,
and
stuffed
goose
fashion).--Parboil
the
leg;
take
off
the
skin,
and
then
put
it
down
to
roast;
baste
it
with
butter,
and
make
a
savoury
powder
of
finely
minced
or
dried
or
powdered
sage,
ground
black
pepper,
salt,
and
some
bread-crumbs,
rubbed
together
through
a
cullender:
add
to
this
a
little
very
finely
minced
onion;
sprinkle
it
with
this
when
it
is
almost
roasted;
put
half
a
pint
of
made
gravy
into
the
dish,
and
goose
stuffing
under
the
knuckle
skin;
or
garnish
the
dish
with
balls
of
it
fried
or
boiled.
1167.
Roast
Goose.
When
a
goose
is
well
picked,
singed,
and
cleaned,
make
the
stuffing,
with
about
two
ounces
of
onion--if
you
think
the
flavour
of
raw
onions
too
strong,
cut
them
in
slices,
and
lay
them
in
cold
water
for
a
couple
of
hours,
add
as
much
apple
or
potato
as
you
have
of
onion,
and
half
as
much
green
sage,
chop
them
very
fine,
adding
four
ounces,
i.e.,
about
a
large
breakfast
cupful,
of
stale
breadcrumbs,
a
bit
of
butter
about
as
big
as
a
walnut,
and
a
very
little
pepper
and
salt,
the
yolk
of
an
egg
or
two,
and
incorporating
the
whole
well
together,
stuff
the
goose;
do
not
quite
fill
it,
but
leave
a
little
room
for
the
stuffing
to
swell.
Spit
it,
tie
it
on
the
spit
at
both
ends,
to
prevent
it
swinging
round,
and
to
prevent
the
stuffing
from
coming
out.
From
an
hour
and
a
half
to
an
hour
and
three-quarters
will
roast
a
fine
full-grown
goose.
Send
up
gravy
and
apple
sauce
with
it.
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