FoodNet

A Goose

From Modern cookery, in all its branches, 1884

Serves 1

The wings may then be taken off like those of any other bird.

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

  • a glass of port-wine or of claret
  • a teaspoonful of mustard

Method

  1. The skin below the breast, called the apron, must first be cut off in a circular direction.

  2. A glass of port-wine or of claret, ready mixed with a teaspoonful of mustard, may be poured into the body or not, at choice.

  3. Some of the stuffing should then be drawn out with a spoon, and the neck of the goose should be turned a little towards the carver, the flesh of the breast should be sliced in the lines from b b b to c c c.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 27. The excerpt below is the record exactly as published.

A GOOSE. The skin below the breast, called the apron, must first be cut off in a circular direction as indicated by the letters a a a, when a glass of port-wine or of claret, ready mixed with a teaspoonful of mustard

Cook this with the app: pantry check, scaling, and the assistant.