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Goose To Stuff

(Poultry.) - (The Lady's Own Cookery Book)







Having well washed your goose, dry it, and rub the inside with pepper

and salt. Crumble some bread, but not too fine; take a piece of butter

and make it hot; cut a middle-sized onion and stew in the butter. Cut

the liver very small, and put that also in the butter for about a minute

just to warm, and pour it over the head. It must then be mixed up with

an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper

and salt, and a small quantity of summer savory.











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