Goose, Grilled
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 3-4 minutes to broil.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 616. The excerpt below is the record exactly as published.
Goose, Grilled.— Take the remains of cold goose. The legs, back, rump, and gizzard are especially suitable. The breast, &c., may be made into a hash. Dip the joints in clarified butter, and score the flesh in two or three places, popper them rather highly, strew a little salt over them, dip them in finely-grated, bread-crumb
Cook this with the app: pantry check, scaling, and the assistant.