Goose Braise à la Flamande

Ingredients

• a well-cleaned young goose
• 2 onions
• a small carrot
• 1 tablespoonful salt
• 12 whole peppers
• Ys bottle of Rhine wine
• 1 pound lean bacon
• a medium-sized Savoy cabbage
• 6 small sausages
• a bouquet

Method

1. 1

   Place the goose in a kettle, cover with stock or boiling water, add onions, carrot, bouquet, salt, and whole peppers, and boil slowly until done.

2. 2

   Cook cabbage, bacon, and sausages separately.

3. 3

   Roast the goose in a roasting pan with broth, baste frequently.

4. 4

   Serve with cabbage and sauce made from the broth.

Nutrition per serving

Estimated from matched ingredients across 6 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 Brais^e ft la Flamande. — Place in a soup kettle a well-cleaned young goose, cover with stock or boiling water ; add 2 onions, a small carrot, a bouquet, 1 tablespoonful salt, 12 whole peppers, and Ys bottle of Ehine wine, and boil slowly till done. At the same time cut a medium-sized Savoy cabbage into quarters or 6 pieces ; place them in a saucepan, cover with boiling water, cook 20 minutes ; then drain ofF the water. Place 1 pound lean bacon in a saucepan, cover with cold water, boil 1 hour ; remove it to a clean saucepan, put the cabbage on top the bacon, add six small sausages,

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