Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pints bread crumbs
- six ounces butter
- a slice of fat meat on breast
- 55 moderate fire
- salt
- pepper
Directions
moderate fire. Add milk to gravy, thicken with flour, pour over rabbit. Garnish with lemon.
Broiled Squirrel. — Wash nicely, and put in a meat pan, salt and pepper and place a lump of butter over and a little water in the pan. Cook it inside the oven, on the upper rack, until tender, basting often. If they are not very tender parboil first.
Stewed Squirrel. — After the squirrels are washed nicely, cut them up and put them on with water enough to cover them. Season with salt, pepper and butter; thicken with flour before serving.
Roast Goose. — The goose is best if four months old. It should be killed twenty-four hours before cooking.
Dressing". — Three pints bread crumbs, six ounces butter, chopped onion, teaspoon each of pepper, salt and sage. If not fat put a slice of fat meat on breast, Place in baking pan with water and baste frequenty. When nearly done baste with but- ter and a little flour. When done take from pan, pour off the fat and to the brown gravy add chopped giblets and thicken with flour. Apple sauce and onion sauce accompany roast goose.
To Roast a Goose. — Make a stuffing of bread, butter, salt, pepper, sage, thyme and onions : it will require but little but- ter, as geese are generally fat ; wash it well in salt and water, wipe it, and rub the inside with salt and pepper. A common sized goose will roast in an hour, and a small one in less time ; pour off nearly all the fat that drips from the goose, as it will make the gravy too rich. Make hash gravy of the giblets the same as for turkey.
Ducks. — Wild ducks are generally cooked without stuffing; and for those that like them rare, fifteen or twenty minutes will be long enough; for common ducks, a stuffing should be made the same as for a goose, they will roast in half an hour. Cur- rant jelly and apple sauce should be eaten with ducks and geese.