Goose, Marinaded.— Pluck, singe, and
bone a goose. If the latter operation is too
difficult, it may be dispensed with. Stuff it
with a highly-seasoned sage-and-onion stuffing,
truss it securely, and fry it in a little hot fat
until slightly browned all round. Take it up,
put it in a saucepan, just cover it with good
gravy, and let it simmer gently for two hours
and a half. Drain it, put it in the o\;en to keep
warm ; skim the gravy, thicken it with a little
flour and butter, add some browning, a table-
sjioonf ul of lemon pickle, an anchovy, pounded,
and a seasoning of pepper, salt, and gxated
nutmeg. A glass of port may be added, if liked.✪ Goose, Marinaded
Put the goose on a hot dish, pour the gravy
over it, and serve. Probable cost of goose, 6s.
Sufficient for eight or ten persons.
Goose, Mock. — Mock Goose is a name
given in some parts to a leg of pork roasted
without the slcin, and stuffed just under the
knuckle with sage-and-onion stuffing. It is a
good plan to biil it partially before skinning
and putting it down to roast. Wlien it is
almost done enough, sprinkle over it a powder
made by mixing together a table-spoonful of
finely-grated bread-crumbs, with a tea-si^oonful
of powdered sage, half a salt-spoonful of salt,
and the same of pepper. Send some good
gravy to table in a tui-een with it. Time, allow
fuUy twenty minutes to the pound. Probable
cost, lid. per pound.
Goose Pie. — This is made either with one
goose, or, what is better still, two green geese.
Braize or stew them {sec Goose a 1' Arlesienne) ,
and cut each goose into eight pieces; season,
and put them into a good raised crust. Or they
may bo put into a pie-dish with a short crust, in
the usual way. A good-sized piece of butter
should be put into the dish. Time, two hours
to bake.✪ Goose Pie Probable cost, one goose, 6s. Sufficient
for eight or nine persons.
Goose Pie (another way). — -The real English
Christmas goose-pie proper is made by boning
a goose, turkey, fowl, and pigeon, and putting
the turkey inside the goose, the fowl inside the
tiu'key, and the pigeon inside the fowl. A strong
raised crust is then fixed properly in form, and
all are put inside it, any vacancies being filled up
with pieces of ham, tongue, or forcemeat. Clari-
fied butter is poured over the whole, the lid put
on, and the crust brushed over with beaten egg,
and ornamented. It should be well bound with
GOO
( 263 )
GOO
three or foiu' folds of buttered i^apcr before
being- put into the oven. This pic, though
sometimes talked of, is not often nuide. Time
to bake, four hours.
Page 618 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Goose, Marinaded.— Pluck, singe, and bone a goose. If the latter operation is too difficult, it may be dispensed with. Stuff it with a highly-seasoned sage-and-onion stuffing, truss it securely, and fry it in a little hot fat until slightly browned all round. Take it up, put it in a saucepan, just cover it with good gravy, and let it simmer gently for two hours and a half. Drain it, put it in the o\;en to keep warm ; skim the gravy, thicken it with a little flour and butter, add some browning, a tablespoonful ul of lemon pickle, an anchovy, pounded, and a seasoning of pepper, salt, and grated nutmeg. A glass of port may be added, if liked. Put the goose on a hot dish, pour the gravy over it, and serve. Probable cost of goose, 6s. Sufficient for eight or ten persons.
Goose, Mock. — Mock Goose is a name given in some parts to a leg of pork roasted without the skin, and stuffed just under the knuckle with sage-and-onion stuffing. It is a good plan to biil it partially before skinning and putting it down to roast. Wlien it is almost done enough, sprinkle over it a powder made by mixing together a table-spoonful of finely-grated bread-crumbs, with a tea-spoonful of powdered sage, half a salt-spoonful of salt, and the same of pepper. Send some good gravy to table in a tureen with it. Time, allow fuUy twenty minutes to the pound. Probable cost, lid. per pound.
Goose Pie. — This is made either with one goose, or, what is better still, two green geese. Braize or stew them {sec Goose a 1' Arlesienne) , and cut each goose into eight pieces; season, and put them into a good raised crust. Or they may bo put into a pie-dish with a short crust, in the usual way. A good-sized piece of butter should be put into the dish. Time, two hours to bake. Probable cost, one goose, 6s. Sufficient for eight or nine persons.
Goose Pie (another way). — -The real English Christmas goose-pie proper is made by boning a goose, turkey, fowl, and pigeon, and putting the turkey inside the goose, the fowl inside the turkey, and the pigeon inside the fowl. A strong raised crust is then fixed properly in form, and all are put inside it, any vacancies being filled up with pieces of ham, tongue, or forcemeat. Clarified butter is poured over the whole, the lid put on, and the crust brushed over with beaten egg, and ornamented. It should be well bound with
GOO
( 263 )
GOO
three or foiu' folds of buttered i^apcr before being- put into the oven. This pic, though sometimes talked of, is not often nuide. Time to bake, four hours.
Records on this page
Goose, MarinadedGoose Pie