Braised Goose

Ingredients

• Prepare the goose as for roasting
• a layer of chopped or sliced onions
• a layer of celery
• a layer of turnips
• a layer of carrots
• two apples
• a teaspoonful of salt
• one of powdered sage
• six shakes of pepper
• two cupfuls of boiling water
• a tablespoonful of browned flour

Method

1. 1

   Place vegetables and apples in the baking dish, sprinkle with seasonings, lay the goose on top, pour boiling water over it, and cover.

2. 2

   Cook slowly for at least four hours, turning every two hours.

3. 3

   Remove goose, strain vegetables and gravy, stir in browned flour, boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 20. The excerpt below is the record exactly as published.

Braised goose is superior to a roast, in the taste of many, the bird acquiring flavor from the vegetables with it. The oven is the place for the cooking, and a porcelain -lined iron pot or earthen cooking crock (either having a tight-fitting cover) gives the best results. Prepare the goose as for roasting, but do not stuff. In the baking dish put a layer of chopped or sliced onions, celery, turnips, carrots and two apples. Sprinkle with a teaspoonful of salt, one of powdered sage and six shakes of pepper. Lay the goose upon them, pour over il two cupfuls of boiling water, dredge with salt, pepper, powdered sage and flour. Cover closely and cook slowly for at least four hours (allow 35 minutes lo the pound). Turn the goose every two hours. Add more water if necessary. Less time is required if a roaster is used. When tender, remove the goose. Rub the vegetables and gravy through a colander, return to the fire and stir in a tablespoonful of browned flour

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