Goose, To Braise
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 621. The excerpt below is the record exactly as published.
a goose carefully. Let it soak in lukewarm milk and water for eight or ten hours. Stuff, and truss it secureljs put it into a saucepan, with as much cold water as will cover it, bring it to a boil, and let it simmer gently until done enough. Send good onion sauce to table with it. Time, from an hour and a quarter to an hour and a half after it has boiled. Probable cost of goose, 6s. Sufficient for eight or ten persons. Goose, To Braise.— Truss the bird as if for boiling. A braising-pan proper is con- structed to hold live coal on the Ud, but where this is not to be had, the goose must be put into an ordinary stewpan, -svith a closely-fitting lid. Fat bacon and savoury herbs should be laid both above and under it, and a little stock to moisten it
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