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Goose Stuffing, Potato
From Cassell's dictionary of cookery, 1892
Serves 6
If preferred, the potatoes may be mashed instead of cooked. Time to steam the potatoes is five or six minutes. Probable cost is 8d.
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 Stuffing, Potato. — Take two pounds of good sound potatoes, peel, and wash them, and cut them into small pieces, with an onion, finely minced. Put them into a stew- pan, with a piece of butter the size of a walnut. Cover the pan closely, and shake it about, that the potatoes may not stick to the bottom, and when they are partly cooked, but not tender, mix with them the Uver of the goose, chopped small. GOO ( 264 ) GOO Strew over them a tea-spoonful of powdered sage, a salt-spoonful of salt, and half a salt- spoonful of pepper
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