Or, how to cook your own goose.
Want to cook like a colonial? These Christmas recipes have been taken from the Capricornian and the Evening Observer. Some of the recipes sound quite edible, others are best viewed in the context of the era.
Garnishing the turkey with fried sausages?
Mmm. Nothing like stuffing a turkey with sausage meat. And the goose recipe has tips for the cook who needs to serve people with incredibly exacting onion tolerance levels. (I chose the non-violent Capricornian goose recipe, because a few others involved plucking and singeing the goose, then breaking bones. Ain’t nobody got time for that.)
Sides ahoy!
Very transparent jelly makes a pretty garnish for the tongue. Non-transparent jelly would be better. As if anyone wants to see an old boiled tongue on the table.
Once the meat courses have been consumed, it may be time to refresh one’s appetite. Or grab the Holloway’s Pills.
The sweet recipes are considerably less revolting.
A traditional plum pudding. No plums in sight.
If the horror of being able to taste onion in one’s goose stuffing was something to be avoided, the plum pudding recipe protects innocent children from taste of the Demon Drink. (Caution: suet warning.)
“A custard boiled is a custard spoiled” – so here’s a recipe for boiled custard.
Stone the raisins – it’s fruit mince pie time!
Trigger warning: suet. And beware of sharing a brandied mince with children.
Evening Observer (Brisbane, Qld.: 1887 – 1907), Wednesday 5 December 1888, page 2
The Capricornian (Rockhampton, Qld: 1875-1929), Saturday 16 December 1899, page 6
Moreton Bay and More 