PRACTICAL RECIPES.
For Bruises.— Rub them with a little opodeldoo or soap liniment : or, if the inflammation be considerable, wash them with a little weak water ; br apply leeches to the part. To Roast a Goose.— When the goose has been picked and singed, put into the body two boiled onions, chopped finely, and mixed with a little sage, a salt-spoon-ful of salt, and a little black pepper; to these put a small piece of br-tter. Truss your goose, and roast it at a brisk fire. Serve it with made gravy, and applesauce. When the taste is in favour of a milder seasoning, mix a handful of fine breadcrumbs with the otlier stuffing. Some fill their goose with potatoes boiled very dry, mashed and well mixedw ith butter ; some salt and cayenne pepper, sage and onions are also added to this. A very good mixture can be made in the following manner — A teaspoonful of made mustard, a little salt and cayenne, mixed smoothly, with a glass of wine poured into the goose before it is served.
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https://paperspast.natlib.govt.nz/newspapers/NEM18770203.2.19.9.2
Bibliographic details
Nelson Evening Mail, Volume XII, Issue 30, 3 February 1877, Page 2
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177PRACTICAL RECIPES. Nelson Evening Mail, Volume XII, Issue 30, 3 February 1877, Page 2
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