ROAST CANADA GOOSE

SOAK GOOSE IN COLD SALTED WATER OVERNIGHT.
REMOVE AND DRY THOROUGHLY. RUB ANSIDE AND
OUT WITH CELERY SALT AND PEPPER. FILL
CAVITY WITH HOPPED APPLES, ONIONS AND CELERY,
(EQUAL PARTS) TIE STRIPS OF SALT PORK OVER
BREAST, PLACE !IN COVERED ROASTING PAN,
BREAST SIDE TP wN. POUR 2 INCHES CONSOMME
IN PAN,

ROAST 850° YOUNG GEESE WILL ONLY TAKE
A FEW HOURS, OLD GEESE UP To 51X HouRS,
WHEN TENDER REMOVE ABOUT HALF LIiQguld.
TURN GOOSE OVER AND BROWN AT HOO? FOR
Vy WOUR, KEEP SALT PORK ON BREAST AND
BASTE AS IT BROWNS.

VENISON CHOPS

MARINATE FoR SEVERAL HOURS. DRY WELL.
SEAR UNDER BROLLER 4 TOS MIN. EACH SIDE.
PLACE IN FRYING PAN AND COOK SLOWLY IN
THE FOLLOWING UNTIL TENDER:-

1 c.-SULECER t-2. O02 SHERRY

re; CURRANT > SEF DASH CAKENNE PEPPER.

VENISON POT ROAST

PLACE IN A DUTCH OVEN THE FOLLOWING(-

4 ONIONS SLICED CHOPPED PARSLEY

4 CARROTS SLICED THY ME, SALT, PEPPER

2 SMALL TURNIPS DICED 2 BAY LEAVES

lL STALKS CELERY CHOPPED 2 LEMONS SLICED

ADD EQUAL PARTS RED WINE AND WATER. SIMMER
Ya HR, ADD LARDED MEAT AND SIMMER 2-24 URS.
PLACE MEAT IN ROASTER, STRAIN AND ADD SAUCE AND
fo. C SOUR CREAM, ROAST AND BASTE UNTIL TENDER.

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