Goose Pie
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for eight or nine 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 Pie. — This is made either with one goose, or, what is better still, two green geese. Braize or stew them {sec Goose a 1' Arlesienne) , and cut each goose into eight pieces; season, and put them into a good raised crust. Or they may bo put into a pie-dish with a short crust, in the usual way. A good-sized piece of butter should be put into the dish. Time, two hours to bake.
Cook this with the app: pantry check, scaling, and the assistant.