Goose (a la Daube)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for eight or ten persons. Probable cost of goose: 6s.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 614. The excerpt below is the record exactly as published.
Goose (a la Daube). — If a goose is too old to be tender when roasted, it may be advan- tageously cooked as follows : — Truss the goose as for boiling. Either lard it, or place two or three shces of bacon at the bottom of the pan in which it is to be stewed. Put it into a stew- pan with an onion, a carrot, a bunch of savourj' herbs, one root of parsley, two bay-leaves, a blade of mace, half a dozen peppercorns, a tea- spoonful of salt, two glasses of sherry, half a glass of brandy, and as much stock or water as will just cover the goose. Put on the lid very tightly, and stew gently for foui- hours. Dish the goose. Strain the sauce, and pour it on the dish. If the goose is to be served cold, reduce the sauce to a jelly, and pour as much over the goose as the dish will neatly hold. The giblets may be stewed with the goose, and used separately. Sufficient for eight or ten persons. Probable cost of goose, 6s. Goose (a I'Arlesienne). — Truss a goose as for boiling. Stuff it with a forcemeat made as fol- lows : — Boil four large onions for a few minutes. Drain, chop them small, and mix with them four ounces of bread-crumbs which have been soaked in milk, three ounces of fresh butter, a table-spoonful of chopped parsley, a quarter of a nutmeg, grated, a little pepper and salt, and four ounces of chestnuts prepared as for force- meat {see Chestnut Forcemeat). Put the goose in a braizing-pan, -with a large sliced carrot, half a head of celery, or a quarter of a diachm of pounded celery-seed tied in muslin, a bunch of savourj' herbs, an onion stuck with six cloves, a sprig of parsley, a blade of mace, half a dozen peppercorns, and as much stock or water as will barely cover the goose. Let it braize slowly for two hours, then take it out, strain the liquor, skim off the fat, and boil it down until it is considerably reduced. Mix with it an equal quantity of tomato sauce, and serve the goose I with the sauce poured round it. Probable cost ' of goose, 6s., when in full season. Sufficient ! for eight or ten persons. Goose, Bonne Bouche for.- Mix verj^ smoothly half a tea-spoonful of sal
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Cook this with the app: pantry check, scaling, and the assistant.