To dress a Goose in Ragoo

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Flat the Breast down with a Cleaver, then press it down with your Hand, skin it, dip it into scalding Water, let it be cold, lard it with Bacon, season it well with Pepper, Salt, and a little beaten Mace, then flour it all over, take a Pound of good Beef Sewet cut small, put it into a deep Stew-pan, let it be melted, then put in your Goose, let it be Brown on both Sides, when it is Brown put in a Pint of boiling Water, an Onion or two, a Bundle of Sweet Herbs, a Bay-Leaf, some whole Pepper, and a few Cloves, cover it close, and let it stew softly, till it is tender; about Half an Hour will do it if small, if a large one three Quarters of an Hour; in the mean time make a Ragoo, boil some Turnips almost enough, some Carrots and Onions quite enough; cut them all into little Pieces, put them into a Sauce-pan with Half a Pint of good Beef Gravy, a little Pepper and Salt, a Piece of Butter rolled in Flour, let this stew all together for a Quarter of an Hour; take the Goose and drain it well, then lay it in the Dish, and pour the Ragoo over it.

Where the Onion is disliked leave it out.-----You may add Cabbage boiled and chopped small.