Goose, Braised with Chestnuts

Ingredients

• 1 young goose
• 2 oz. butter or bacon fat
• 1 carrot
• 1 onion
• A bunch of herbs
• 1 gill white wine
• Seasoning
• Brown stock
• 2 or 3 doz. chestnuts

Method

1. 1

   Prepare and truss the goose, dusting it with flour.

2. 2

   Melt the butter or bacon fat in a saucepan, and when hot, brown the goose on all sides.

3. 3

   Add carrot, onion, herbs, wine, and seasoning.

4. 4

   Cook briefly until wine reduces, then add enough stock to half cover the goose.

5. 5

   Cover and cook slowly until tender, basting occasionally.

6. 6

   Serve the goose with gravy and chestnuts.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 455. The excerpt below is the record exactly as published.

Goose, Braised with Chestnuts 1 young goose. 2 oz. butter or bacon fat. 1 carrot. 1 onion. A bunch of herbs. 1 gill white wine. Seasoning. Brown stock. 2 or 3 doz. chestnuts

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