Goose Sauce for Roasted Goose, Duck, or Pork
From Consult me, 1902
Serves 4
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 242. The excerpt below is the record exactly as published.
GOOSE SAUCE, For Roast- ed Goose, Duck, or Pork. — Mix a tea-spoonful of made mustard, a salt- spoonful of salt, and a few grains of cayenne pepper, in a large wine-glassful of claret, or good port wine
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