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A holy man used to say when he returned home from a night of table-talk that he would never accept such an invitation again, so remorseful did such nights always leave him; so impossible did he find it for him to hold his peace, and to speak only at the right moment, and only in the right way. And, without his holiness, I have often had his remorse, and so, I am quite sure, have many of you. There is no table we sit at very long that we do not more or less ruin either to ourselves or to someone else. We either talk too much, and thus weary and disgust people; or they weary and disgust us. We start ill-considered, unwise, untimeous topics. We blurt out our rude minds in rude words. We push aside our neighbour's opinion, as if both he and his opinion were worthless, and we thrust forward our own as if wisdom would die with us. We do not put ourselves into our neighbour's place. We have no imagination in conversation, and no humility, and no love. We lay down the law, and we instruct people who could buy us in one end of the market and sell us in the other if they thought us worth the trouble. It is easy to say grace; it is easy to eat and drink in moderation and with decorum and refinement; but it is our tongue that so ensnares us. For some men to command their tongue; to bridle, and guide, and moderate, and make just the right use of their tongue, is a conquest in religion, and in morals, and in good manners, that not one in a thousand of us has yet made over ourselves. [But Christ was such a one.] And much as I would have liked to see how He acted in everything, especially would I have watched Him how he guided, and steered, and changed, and moderated, and sweetened the talk of the table.
Alexander Whyte

Recently I listened to a great sermon by Paul Tripp as he spoke about the need to shepherd our children’s hearts. When the heart is ignored and we concentrate only on the externals, he compared it to a child that has everything he needs and wants in his backyard, but has his face pressed up against the fence desiring the junk in the neighbor’s yard. Legalistic parents just try to build higher fences. Christian parents shepherd the orientation of the heart.
Randy Smith

    • Roast Goose and Stuffing

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    CATEGORY CUISINE TAG YIELD
    Two, Fat, Ladies 1 Servings

    INGREDIENTS

    50 Prunes
    Earl grey tea
    1/4 pt Dry vermouth
    3/4 Goose stock; (made from the neck and giblets)
    1 oz Butter
    4 Shallots; finely chopped
    Goose liver blanched; finely chopped
    1/4 pt Port
    4 oz Pate de foie gras; or similar
    3 tb Fresh bread crumbs
    1 Pinches allspice and thyme
    Salt and freshly ground black pepper
    1 Oven-ready goose; (10 pound)

    INSTRUCTIONS

    Make sure you have a good-sized roasting tin to fit the goose and a grid to
place under it. Preheat the oven to Gas 7, 425F, 218C. You can make the
stuffing in advance. Soak the prunes in hot tea (Earl Grey) until soft,
stone them and drain, or get pre-stoned ones - easier. Place prunes,
vermouth and stock in a saucepan, bring to the boil, then simmer for ten
minutes until tender. Strain but reserve the liquid. Melt the butter in a
little pan and gently fry the shallots and liver for a couple of minutes,
stirring all the while. Place in a mixing-bowl which will hold all the
ingredients. Boil the port in the same pan until reduced to two
tablespoons, scrape round the sides and add to the liver mixture. Beat the
pate, bread crumbs, allspice and thyme together and combine thoroughly with
the rest. Season with salt and a good quantity of the pepper. Stir in the
prunes. Put the goose in the sink and pour a kettle of boiling water over
it. This ensures a good, crisp skin. Remove and dry with kitchen towels.
Salt the cavity and fill loosely with the stuffing, then sew up the vent.
Prick the skin all over but not the flesh. Place on the grid in the
roasting pan and roast breastside up for 15 minutes. Lower heat to Gas 4,
350F, 177C, turn the goose onto its side. Halfway through, turn onto the
other side, then for the last 15 minutes onto its back again. Throughout
the cooking, baste every 20 minutes with three tablespoons of boiling water
and remove the fat from the pan into a bowl. The easiest way to perform
both these operations is with a bulb baster. The whole cooking time should
be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices
should run pale yellow.
When ready, the goose should be put on a very hot dish. Pour off the
remaining fat from the roasting pan and make the gravy from the reserved
prune liquid, adding it to the residual juices in the pan. Bring to the
boil and simmer for a few minutes, adjust the seasoning, strain into a
sauce boat and hand round separately.
Recipe by: TWO FAT LADIES  #FLSP01
Posted to MC-Recipe Digest V1 #1001 by Sue <suechef@sover.net> on Jan 10,
1998

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