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Heat one-half cup of goose-fat, add one medium-sized cabbage and let it simmer until done, stirring constantly to keep from burning.
The grandmother said nothing, but sat shaking her head very significantly. Maria now placed upon the table a jar of dripping and a large loaf of rye-bread. "That's the goose," said Kalle, merrily sticking his sheath-knife into the loaf. "We haven't begun it yet. There are prunes inside. And that's goose-fat. Help yourselves!"
Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very fine. Wash and lay your sweetbreads in slightly salted cold water for an hour; Pull off carefully all the outer skin, wipe dry and sprinkle with salt and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and fry slowly on the back of the stove, turning frequently until they are a nice brown.
Our trade, steady and leisurable until the last week of March, then went up with a rush and continued at high pressure through April and May, so that, dog-tired in every limb, I had much ado to drag myself to bed up the garret stairs after Mrs. Trapp had rubbed my ankles with goose-fat where the climbing-irons galled them. While this was doing, Mr.
Lay in roasting-pan and put slices of onion on top with a few tablespoons of goose-fat or drippings. Cover tightly and roast, allowing twenty minutes to the pound and baste frequently. Veal must be well done. When cold it slices up as nicely as turkey. Roast as directed above. Have the butcher cut a pocket to receive the stuffing. Prepare bread stuffing and sew up the pocket.
The rest of the feast, the pears, the nuts, the shrimps, and the radishes, had been pilfered from different parts of the market. It was a delicious treat; and Leon, desirous of returning the hospitality, gave a supper in his bedroom at one o'clock in the morning. The bill of fare included cold black-pudding, slices of polony, a piece of salt pork, some gherkins, and some goose-fat.
Season with fine salt and pepper, fry in very hot goose-fat and add a few cloves. While frying cut up a little onion very fine and add. Then cover closely and smother in this way until you wish to serve. Dredge the liver with flour before frying and turn occasionally. Serve with a slice of lemon on each piece of liver.
Now put about two tablespoons of drippings or goose-fat in a spider, chop up some onions very fine and heat them until they become a light-brown, take a tablespoon and dip it in the hot fat and then cut a spoonful of the potato dough with the same spoon and put it in the spider, and so on until you have used all. Be careful to dip your spoon in the hot fat every time you cut a puff.
The grandmother said nothing, but sat shaking her head very significantly. Maria now placed upon the table a jar of dripping and a large loaf of rye-bread. "That's the goose," said Kalle, merrily sticking his sheath-knife into the loaf. "We haven't begun it yet. There are prunes inside. And that's goose-fat. Help yourselves!"
Take a heaping tablespoon of drippings or goose-fat, heat it in a spider, stir two teaspoons of flour into this, then add gradually and carefully a small cup of hot soup or water, the former is preferable; add some chopped parsley, also the juice of a lemon; salt and pepper; stir up well. May be used either with roast or boiled meats.
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