ve it a boil-up for a minute, and
strain it in a basin while you make some thickening in the following
manner:

Put an ounce of butter into a stewpan; as soon as it melts, mix as
much flour as will dry it up; stir it over the fire for a few minutes,
and gradually add the gravy you made in the frying-pan: let them
simmer together for ten minutes; season with pepper, salt, a little
mace, and a wineglassful of mushroom ketchup or wine; strain it
through a tammy, or fine sieve, over the meat, and stew very gently
till the meat is thoroughly warmed, If you have any ready-boiled
bacon, cut it in slices, and put it to warm with the meat.

1165. Economical Dish.

Cut some rather fat ham or bacon into slices, and fry to a nice brown;
lay them aside to keep warm; then mix equal quantities of potatoes and
cabbage, bruised well together, and fry them in the fat left from the
ham. Place the mixture at the bottom, and lay the slices of bacon on
the top. Cauliflower, or broccoli, substituted for cabbage, is truly
delicious; and, to any one possessing a garden, quite easily procured,
as those newly blown will do. The dish must be well seasoned with
pepper.

1166. Mock Goose

(being a leg of pork skinned, roasted, and stuffed goose
fashion).--Parboil the leg; take off the skin, and then put it down to
roast; baste it with butter, and make a _savoury powder_ of finely
minced or dried or powdered sage, ground black pepper, salt, and some
bread-crumbs, rubbed together through a cullender: add to this a
little very finely minced onion; sprinkle it with this when it is
almost roasted; put half a pint of made gravy into the dish, and goose
stuffing under the knuckle skin; or garnish the dish with balls of it
fried or boiled.

1167. Roast Goose.

When a goose is well picked, singed, and cleaned, make the stuffing,
with about two ounces of onion--if you think the flavour of raw onions
too strong, cut them in slices, and lay them in cold water for a
couple of hours, add as much apple or potato as you have of onion, and
half as much green sage, chop them very fine, adding four ounces,
_i.e._, about a large breakfast cupful, of stale breadcrumbs, a bit of
butter about as big as a walnut, and a very little pepper and salt,
the yolk of an egg or two, and incorporating the whole well together,
stuff the goose; do not quite fill it, but leave a little room for the