Goose à la St. Martin

Ingredients

• Yt cupful fine-chopped onions
• 1 ounce butter
• 1 roll
• Ys pound fine-chopped fresh pork
• 4 ounces fine-chopped larding pork
• Ys pound fine-chopped veal
• Yt even tablespoonful salt
• 1 even teaspoonful pepper
• Ys teaspoonful nutmeg
• 1 whole egg
• 2 yolks
• 1 pound large chestnuts
• 1 pint boiling water
• 1 teaspoonful sugar
• 1 cup of stock
• 1 teaspoonful beef extract
• 6 whole peppers

Method

1. 1

   Singe, draw, and wash the goose.

2. 2

   Prepare forcemeat with onions and butter, soak bread, mix with pork and veal, season, and pound together.

3. 3

   Fill the goose, sew up, and roast in a double pan with melted butter.

4. 4

   Baste every 16 minutes for 2 to 3 hours.

5. 5

   Cook chestnuts, drain, and prepare sauce with stock and gravy.

6. 6

   Serve carved goose with chestnuts and sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 274. The excerpt below is the record exactly as published.

Goose & la St. Martin.— Singe, draw, and wash a young goose, and stuff it with the following forcemeat : Place a small saucepan with Yt cupful fine-chopped onions and 1 ounce butter over the fire, cook 5 minutes without browning ; then remove. Soak 1 roll in cold water till soft, press out all the water ; put the bread and onions in a bowl, add Ys pound fine-chopped fresh pork, 4 ounces fine- chopped larding pork, and Ys pound fine-chopped veal (if veal is not handy, add the fine-chopped goose liver) ; season with Yt even tablespoonful salt, 1 even teaspoonful pepper, Ys teaspoonf ul nut- meg, 1 whole egg, 2 yolks ; pound this in a mortar well together. Fill the forcemeat into the goose, sew up, run a skewer through the thigh and body, twist the wings backward, season with 1 tablespoon- ful salt ; place the goose in a double pan, pour over 2 ounces melted butter, put on the cover, and set in a hot oven ; open the pan every 16 minutes, and baste the goose well with its own gravy ; roast from 2 to 3 hours. In the meantime place 1 pound large chestnuts in a saucepan over the fire, cook 20 minutes ; drain, and remove the shells and brown skins ; return to the fire, add 1 pint boUing water, 1 teaspoonful sugar, and boil till tender ; melt Ys tablespoonful but- GOOSE. 407 ter, add 7t tablespoonf ul flour, stir and cook 3 minutes ; add 1 cup of stock or boiling water with 1 teaspoonful beef extract, a small bouquet, and 6 whole peppers

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