Fillets of Roast Goose

Ingredients

• Half roast a goose
• a few leaves of mint
• one or two leaves of sage
• a little chopped onion
• one pint of beef gravy
• about one quart of green peas
• a piece of butter
• sufficient flour to thicken

Method

1. 1

   Remove the fillets from the half roast goose and put them in a stewpan with mint, sage, onion, pepper, salt, and beef gravy.

2. 2

   Cover and simmer for 15 minutes.

3. 3

   Skim off scum, add green peas, cover, and simmer for 20 minutes.

4. 4

   Stir in butter and flour to thicken, boil for 10 minutes longer.

5. 5

   Serve with peas around the fillets and gravy poured over.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 220. The excerpt below is the record exactly as published.

Fillets of Roast Goose.) Half roast a goose, remove the fillets, put them in a stewpan with a few leaves of mint and one or two leaves of sage chopped fine, a little chopped onion, a seasoning of pepper and salt, and one pint of beef gravy ; cover the stewpan closely, and simmer gently for fifteen minutes. Skim quite free from scum, and put in about one quart of green peas ; cover the pan again, and simmer for twenty minutes ; then stir in a piece of butter and suffi- cient flour to thicke

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