Goose a la facon de Mecklenburg

Ingredients

• eight apples
• fourteen ounces of sultanas
• fourteen ounces of currants
• a little cinnamon
• three handfuls of fine breadcrumbs
• two eggs
• a glass of water
• good dripping or butter
• a good-sized red cabbage
• six sausages
• three spoonfuls of vinegar

Method

1. 1

   After drawing and cleansing the goose, stuff it with a mixture of quartered apples, sultanas, currants, cinnamon, breadcrumbs, and eggs.

2. 2

   Truss the goose and place it in a baking dish with water.

3. 3

   Spread dripping or butter over it, cover with paper, and bake in a moderate oven for two hours, basting constantly.

4. 4

   Meanwhile, chop and cook the cabbage in stock, adding fried sausages and vinegar near the end.

5. 5

   Serve the goose with the cabbage and sausages, pouring broth over it.

Nutrition per serving

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. After stuffing the goose with this, truss it, and put it on a baking dish with a glass of water. Spread good dripping or butter all over it, cover with foolscap paper, and bake in a moderate oven for two hours, well basting it constantly. Whilst the goose is cooking chop a good-sized red cabbage and cook it gently in a little thin stock, and when nearly done add to it six sausages slightly fried in goose fat, and when the cabbage is quite done pour in three spoonfuls of vinegar

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