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1
1036
Enquire within upon everything
·
Robert Kemp Philp
478
[Footnote
1:
Published
by
Houlston
and
Sons,
Paternoster-square,
London,
E.C.
Price
2s.
6d.]
1264.
Marbled
Goose.
The
following
is
suitable
for
larger
supper
parties,
or
as
a
stock
dish
for
families
where
visitors
are
frequent;
it
is
also
excellent
for
breakfasts,
or
for
picnics
:--Take
a
fine
mellow
ox-tongue
out
of
pickle,
cut
off
the
root
and
horny
part
at
the
tip,
wipe
dry,
and
boil
till
it
is
quite
tender.
Then
peel
it,
cut
a
deep
slit
in
its
whole
length,
and
lay
a
fair
proportion
of
the
following
mixture
within
it:--Mace
half
an
ounce,
nutmeg
half
an
ounce,
cloves
half
an
ounce,
salt
two
tablespoonfuls,
and
twelve
Spanish
olives.
The
olives
should
be
stoned,
and
all
the
ingredients
well
pounded
and
mixed
together.
Next
take
a
barn-door
fowl
and
a
good
large
goose,
and
bone
them.
Put
the
tongue
inside
the
fowl,
rub
the
latter
outside
with
the
seasoning,
and
having
ready
some
slices
of
ham
divested
of
the
rind,
wrap
them
tightly
round
the
fowl.
Put
the
fowl
and
its
wrapping
of
ham
inside
the
goose,
with
the
remainder
of
the
seasoning,
sew
it
up,
and
make
all
secure
and
of
natural
shape
with
a
piece
of
new
linen
and
tape.
Put
it
in
an
earthen
pan
or
jar
just
large
enough
to
hold
it,
with
plenty
of
clarified
butter,
and
bake
it
for
two
hours
and
a
half
in
a
slow
oven;
then
take
it
out,
and
when
cold
take
out
the
goose
and
set
it
in
a
sieve;
take
off
the
butter
and
hard
fat,
which
put
by
the
fire
to
melt,
adding,
if
required,
more
clarified
butter.
Wash
and
wipe
out
the
pan,
put
the
bird
again
into
it,
and
take
care
that
it
is
well
covered
with
the
warm
butter;
then
tie
the
jar
down
with
bladder
and
leather.
It
will
keep
thus
for
a
long
time.
When
wanted
for
the
table
the
jar
should
be
placed
in
a
tub
of
hot
water,
so
as
to
melt
the
butter,
the
goose
then
can
he
taken
out,
and
sent
to
table
cold.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
