Hashed Goose
From The book of plain cooking, 1904
Peas retain better color when cooked separately.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 27. The excerpt below is the record exactly as published.
Hashed Goose Goose does not require a rich stock. Place the bones in some thin stock, and let them boil up, and then simmer till done, when strain off and let get cold, so as to skim off the fat. Then put in the pieces of goose, and let come to the boil, when make a thickening of mushroom ketchup, flour, and a little wine. Have ready some tinned peas
Cook this with the app: pantry check, scaling, and the assistant.