Goose, Cold, To Hash

Ingredients

• the remains of a cold goose
• a piece of butter
• as much stock or water as will be sauce for the hash
• a little pepper
• salt
• a bunch of sweet herbs
• a glass of port or claret

Method

1. 1

   Cut the remains of a cold goose into small pieces.

2. 2

   Fry sliced onions in butter until tender.

3. 3

   Add stock or water, pepper, salt, herbs, bones, and skin of the goose.

4. 4

   Boil gently until the gravy is good, strain, thicken if necessary, and heat the goose pieces in the gravy without boiling.

5. 5

   Serve with stuffing and toasted bread.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 615. The excerpt below is the record exactly as published.

Goose, Cold, To Hash.— Cut the remains of acold goose into small, convenient-sized pieces. Put some sliced onions into a stewpan with a piece of butter, and let them fry imtil they are tender, but not biirnt. Add as much stock or water as will be sauce for the hash, with a little pepper, salt, a bunch of sweet herbs, the bones and skin of the goose, and a glass of port or claret

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