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Apple Sauce for Roast Goose
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer: half an hour. Sufficient for a small goose.
Presented as published in 1892. 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
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 151. The excerpt below is the record exactly as published.
Apple Sauce for Roast Goose.— Paio, core, and shce fom- or five large apples ; place them in a saucepan with only just- enoiigh water to keep thom from burning. Let them smimer gently, stinging frequently, over a slow yre, until they are reduced to pulp. Turn them into a bowl, and beat them well with one tea- spoonful of sugar, the squeeze of a lemon, and a small piece of butter
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