Bratenfiille
From National viands à la mode, 1895
Presented as published in 1895. 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 National viands à la mode (1895) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.
Bratenfiille Prepare a goose for roasting ; peel and cut up apples into pieces the size of nuts, add three ounces of currants well cleaned and plumped in boiling water ; also a small bunch of mugwort ; put a piece of butter in with the apples. Fill the goose and close it with a skewer or sewing, and roast, with buttered paper over it, for three hours
Cook this with the app: pantry check, scaling, and the assistant.