Green-Geese-Pye
From The closet of Sir Kenelm Digby Knight opened, 1910
The crust is better than that of a Stubble-goose.
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 125. The excerpt below is the record exactly as published.
GREEN-GEESE-PYE An excellent cold Pye is thus made. Take two fat Green-geese ; bone them, and lay them in paste one upon the other, seasoning them well with Pepper and Salt, and some little Nutmeg, both above and below and between the two Geese. When it is well- baked and out of the oven, pour in melted Butter
Cook this with the app: pantry check, scaling, and the assistant.