Goose a la facon de Mecklenburg

Name: Goose a la facon de Mecklenburg
Ingredients: the goose has been drawn and cleansed; eight apples; fourteen ounces of sultanas and currants; a little cinnamon; three handfuls of fine breadcrumbs; two eggs

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 11. The excerpt below is the record exactly as published.

Goose a la facon de Mecklenburg After the goose has been drawn and cleansed, stuff it with the following mixture. Cut up eight apples in quarters, removing peel and core. Mix in with them fourteen ounces of sultanas and currants, and season with a little cinnamon. Then add three handfuls of fine breadcrumbs and two eggs

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