Gasca Fripta (Baked Goose)

Ingredients

• a small fat goose
• four cooking apples
• one ounce of sultana raisins
• one ounce of currants
• three tablespoonfuls of breadcrumbs
• a pinch of garlic
• one egg
• half a red cabbage
• half a dozen small pork sausages

Method

1. 1

   Prepare the goose by drawing and singeing.

2. 2

   Stuff with a mixture of apples, raisins, currants, cinnamon, breadcrumbs, garlic, and egg.

3. 3

   Truss and bake for two hours, basting frequently.

4. 4

   Cook cabbage with salt and broth, adding fried sausages near the end.

5. 5

   Serve the goose garnished with cabbage, sausages, and potato pyramids.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 202. The excerpt below is the record exactly as published.

Gasca Fripta. (Baked Goose.) Select a small fat goose ; draw, singe, and wipe inside with a cloth. Pare and core four cooking apples, put them in a basin with one ounce each of sultana raisins and currants (washed with warm water and wiped dry in a cloth). Season with a little finely- powdered cinnamon ; add three tablespoonfuls of bread- crumbs, a pinch of garlic, a little salt, and one egg. Mix these, stuff the goose with it, sew up the gap, truss the bird, and put on the baking dish with a little water. Rub over well with butter, cover with a piece of thick paper, place it in the oven (basting frequently), and bake for two hours. Finely chop half a red cabbage, put it in an enamelled saucepan with a little salt and broth, set it on the fire, and cook gently, taking care to keep it quite firm. When about three parts done, add half a dozen small pork sausages

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