Goose a la Mode

Ingredients

• Skin and bone the goose
• boil and peel a dried tongue
• also a fowl
• season with pepper, salt and mace
• slices of ham between them
• Put it all together in a pan, with two quarts of beef gravy
• put in a glassful of good port wine
• two tablespoonfuls of ketchup
• a piece of butter rolled in flour
• pepper, and salt

Method

1. 1

   Season the goose and lay the fowl and tongue on it with slices of ham.

2. 2

   Stew with beef gravy, bones, herbs, and onion for an hour.

3. 3

   Skim fat, add wine, ketchup, butter, and seasonings.

4. 4

   Stew for another half hour and serve with ragout over it, garnished with lemon.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 242. The excerpt below is the record exactly as published.

OSE, (a la mode.) — Skin and bone the goose ; boil and peel a dried tongue, also a fowl ; season with pepper, salt and mace, and then roll it round the tongue ; season the goose in the same way, and lay the fowl and tongue on the goose, with slices of ham between them. Beef marrow rolled between the fowl and the goose, will greatly enrich it. Put it all together in a pan, with two quarts of beef gravy, the bones of the goose and fowl, sweet herbs, and onion ; cover close, and stew an hour slowly ; take up the goose ; skim off the fat, strain, and put in a glassful of good port wine, two table- spoonfuls of ketchup, a veal sweet \ GfOO GOO *98 bread cut small, some mushrooms, a piece of butter rolled in flour, pepper, find salt ; stew the goose half an hour longer : take up and pour the ragout over it. Garnish with lemon. GOOSE PIE. — Bone two young green geese, of a good size, but first take away every plug, and singe them nicely. Wash them clean ; and season them high with salt, pepper, mace, and allspice. Put one inside the other ; and press them as close as you can, drawing the legs inwards. Put a good deal of butter over them, and bake them either with or without crust : if the latter, a cover to the dish must fit close to keep in the steam. It will keep long. GOOSE, to Roast. — After it is picked, the plugs of the feathers pulled out, and the hairs carefully singed, let it be well washed and dried, and a seasoning put in of onion, sage, and pepper and salt

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