SC - Re: Aphrodisi-snacks

[Stefan li Rous]

Stefan li Rous wrote:

> Okay, then can you tell us more about this method or find out from her
> what this method involves?

Since you asked . . . .

The Goose's Details

Here is Sir Mistress Hilary's Fool-proof method of cooking the world's most
delicious goose. (i.e.: savory goose that is not fatty)

1. Remove innards and rinse inside. Rub the entire goose, inside and out with a
mixture of half coarse salt and half crushed, raw garlic. Don't worry about
peeling the garlic because you will be discarding it later. Let it rest over
night.

2. Before cooking, rinse the goose really, really well. Put some apple and onion
inside as Hilary says "as an offering to the goose god; discard them at the end
of roasting."

3. Place on baking rack in a 500 oven for 30 minutes then suck off the fat.

4. Reduce the oven temp to 325 and cook for 25 minutes per pound.

5. After a few hours of cooking the top of the goose should be covered to prevent
over browning. Old linen hankies work best but a loose tent of foil will work if
you don't have linen.

6. Suck off fat every 15 to 20 minutes occasional basting top of bird with fat.
Keep an eye through the oven door and get fat as needed - probably 20 min after
you reduce heat and maybe half-hourly after that. There's a trade-off: if the fat
sits in the pan with the juices, it gets goosier, but if it gets so deep it's
over the rack you stew the goose.

7. Occasionally, after you suck off most of the fat, put the bulb-baster inside
the goose and pull out the liquid accumulating there. Dump it into the pan to
brown. Pull some fat from an area away from the juice and baste the goose with it
(rinsing the juice out of the baster in the process).

Hilary saves the goose grease (her original motivation to have the goose party
was to get more grease) and uses it to replace most fat when cooking. The fat
that comes off the goose towards the end has a much goosier taste than the fat in
the beginning. The fat keeps a long time in jars in the fridge.

This is one of Hilary's post goose fav's:
"Try a goose sammich - toast brown bread, spread lightly with goose fat, add a
layer of mild cheese (and lettuce or cabbage if you like that sort of thing).
Instant goose!"

I saw a period German recipe for goose soup: "Take fat from a goose that has been
roasted and heat it with milk and sprinkle toasted bread crumbs on top."

Enjoy!
Beatrice Merryfield