Goose, Marinaded
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for eight or ten persons.
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 618. The excerpt below is the record exactly as published.
Goose, Marinaded.— Pluck, singe, and bone a goose. If the latter operation is too difficult, it may be dispensed with. Stuff it with a highly-seasoned sage-and-onion stuffing, truss it securely, and fry it in a little hot fat until slightly browned all round. Take it up, put it in a saucepan, just cover it with good gravy, and let it simmer gently for two hours and a half. Drain it, put it in the o\;en to keep warm ; skim the gravy, thicken it with a little flour and butter, add some browning, a table- sjioonf ul of lemon pickle, an anchovy, pounded, and a seasoning of pepper, salt, and gxated nutmeg. A glass of port may be added, if liked.
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Cook this with the app: pantry check, scaling, and the assistant.