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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Ribs
  2. Mustard
  3. Cut
  4. a glass of port wine
Contains MustardSulphites Read from the ingredients, not verified. Check labels.

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. ribs are then to be divided into about two helpings, and an ear or jaw presented with them, and plenty of sauce.
  2. The joints may either be divided into two each, or pieces may ° be cut from them.
  3. The ribs are reckoned.
  4. the finest part, but some people prefer the neck end, between the shoulders.—— Goose.
  5. Cut off the apron in the circular line a, b, c, and pour into the body a glass of port wine, and a large tea-spoonful of mustard, first mixed at the’sideboard.
  6. Turn the neck.
  7. end of the goose towards you, and cut the whole breast in long slices from one wing to another;
  8. but only remove them.as you help each person, unless the company is so.
  9. large as.to require the legs likewise.;
  10. ‘This way gives more prime bits than by making wings.
  11. Take off the leg, by putting the fork into the small end of the bone, pressing it to the body;
  12. and having passed the knife at d, turn the leg back, and if a young bird, it will.
  13. easily separate.
  14. To take off the wing, put your.
  15. fork into the small end of the pinion, and press it close to the body;
  16. then put in the knife at d, and divide the joint, taking it down in the.
  17. direction d, e.
  18. - Nothing but practice will enable people to hit the joint dexterously..
  19. When the leg and wing of one side are done, go'on to the other ;.
  20. but it is not often necessary to cut up the whole goose, unless the company be very large.
  21. There.
  22. are.
  23. two side bones , by the wing, which may be cut off ;
  24. as likewise the back and lower side bones: but the best pieces are the breast and the thighs, after being divided from ‘the drum-sticks.——HARE, , The best way of cutting it up is, to put the point of the knife under the shoulder at a, and so cut all the way down, to the rump, on one side ot the back-bone, in the linea, 6.
  25. Do the same on the other side, so that the whole hare will be divided into three parts.
  26. Cut the back into four, .
  27. two.

Plating

Cookware for this recipe

  • Chef's knife
  • Spatula