Goose and Apple Sauce
From 365 breakfast dishes, 1901
Presented as published in 1901. 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 365 breakfast dishes (1901), page 36. The excerpt below is the record exactly as published.
Goose and Apple Sauce. Take slices of cold roast goose. Put them into a saucepan with 2 tablespoonfuls of but- ter, and let them get very hot ; pile neatly on a hot platter. Serve with a border of hot apple sauce on slices of fried bread. 133 NOVEMBER, I. — Mock Sausage. Chop I lb. of cold beef fine; add 3 tablespoon fu Is of mashed potatoes, i tgg^ i tablespoonful of flour and a small slice of moistened bread ; stir all together ; add salt, pepper and a little sage. Make in small cakes and fry first on one side and then on the other. 2. — Rice and M'utton Scallop. Cut cold mutton into dice (about i pt.). Add I pt. of cold boiled rice. Into a sauce- pan put 2 tablespoonfuls of butter
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