Braised Goose with Celery Sauce

Ingredients

• a goose
• about a gill of rich brown sauce
• a small glass of port wine
• a teaspoonful of red-currant jelly
• a cleaned and washed celery head
• an ounce of butter
• a tablespoonful of flour
• about three-quarters of a pint of white stock

Method

1. 1

   Truss the goose, place on vegetables in a braising-pan, season, and roast.

2. 2

   Cut into pieces, cook in brown sauce with port and jelly.

3. 3

   Prepare celery sauce by frying minced celery, adding flour, moisten with stock, boil, and serve with the goose.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 272. The excerpt below is the record exactly as published.

Braised Goose with Celery Sauce). — Truss a goose in the same manner as for roasting, place it on a bed of vegetables (carrot, onion, celery, bay-leaf, beets, and slices of bacon) in a large braising-pan, season with salt and ENTREES OF POULTRY , ETC. ( HOT DISHES) 331 pepper, and put in the oven with about an ounce of butter, spread on top of the goose. Cook them carefully, first in rather a fierce heat, to brown the surface nicely, and subsequently in moderate heat ; baste frequently during this process. When nearly done take up the goose, cut it into neat joints or convenient-sized pieces. Have ready about a gill of rich brown sauce into which incorporate a small glass of port wine and a teaspoonful of red-currant jelly ; place the pieces of goose into, this and cook gently till quite tender. Mean- while prepare a celery sauce, by mincing finely the white part of a cleaned and washed celery head ; fry this with an ounce of butter for a few minutes over the fire, stir in a tablespoonful of flour, cook while stirring for five minutes, and moisten with about three-quarters of a pint of white stock

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