Mr. and Mrs. Charles Dickens Entertain At Home by Helen Cox

By Helen Cox

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Roast with the meat. Pears w i t h Redcurrant Jelly. Heat halved cooked or canned pears. Place around the meat and fill centres with redcurrant jelly. Apple Snow 1 large can of apple-sauce or stewed apple, concentrated ( 1 | pints) The rind and juice of 2 lemons | lb. sugar (if canned apple is unsweetened) or to taste 2 level tablesp. small sago and | teasp. salt 1 packet powdered gelatine oz. T h e whites of 3 eggs Cream or brandy cream (p. 40) Serves 6-7 (1 Tip apple and sugar into saucepan. Add lemon rind and juice, sago and salt.

R. flour 4 oz. (2 cups) soft dry breadcrumbs | lb. prepared suet 6 oz. (f cup) brown sugar 5 eggs Juice of 1 large orange 1 tablesp. golden syrup 1 teasp. mixed spice and \ teasp. ground nutmeg 1 teasp. each vanilla and almond essences 3 tablesp. brandy Serves 10-12 (1) Combine fruits and almonds. (2) Sieve flour into bowl and add bread­ crumbs, suet, salt, brown sugar and spices. (3) Grease one large or two smaller pudding bowls. (4) Beat eggs and add to them the orange juice and syrup. (5) Stir this mixture into dry ingredients, then add fruits, essences and brandy.

3. (2) Make stuffing: combine breadcrumbs, salt and pepper, orange segments, rai­ sins, onion and sage. Mash in the butter. (3) Fill goose cavity, sew up and secure with tiny skewers. Sprinkle with salt and pepper. (4) Cover bird with foil, but leave part of underneath so that fat can run out. Goose is a very fat bird! (5) Roast for 3^-4 hours, slowly. Now and again pour off fat. Reduce heat to 300° or No. 2 \ after 1 hour. (6) Remove foil after 91 hours and allow ^2 bird to brown. Serve with Orange Sauce (p.

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