Goose Soup
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil is two hours. Sufficient for two quarts of soup. Probable cost is 8d, excluding meat and wine.
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 620. The excerpt below is the record exactly as published.
Goose Soup. — When a goose is boiled, a good soup may be made of the liquid, but it is well to. use stock, instead of water, in which to boil it. Put the giblets into the saucepan, together with half a pound of lean ham, an onion, a carrot, and a head of celery, or half a drachm of pounded celery-seed. Skim it well and simmer gently, until the goose is sufficiently cooked. Take uj) the goose and the giblets, the first of which may be served with onion sauce, and the last made into a pie. Strain the soup, season it with half a drachm of cayenne, and add half a tumblerful of sherry or Madeira
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