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Hashed Goose
From A year's cookery, 1880
Serves 2
Ensure the goose simmers gently without boiling.
Presented as published in 1880. 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
Nutrition per serving
500Calories
16 gProtein
78 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein16 g
Carbohydrates78 g
Fiber4.9 g
Sugars3.3 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1 g
Cholesterol14 mg
Sodium4683 mg
Potassium517 mg
Calcium190 mg
Iron4.5 mg
Magnesium66 mg
Phosphorus278 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A65 mcg
Vitamin E0.3 mg
Vitamin K206 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate88 mcg
Choline14 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 270. The excerpt below is the record exactly as published.
Hashed Goose. — Prepare the gravy for this dish as early as possible, as it should have time to get cold before being used. Divide what is left of the roast goose into neat pieces. Put the stuffing on a separate dish, and just before it is wanted make it hot in the oven. Draw off the skin of the goose, put it, with the bones and trimmings, into a saucepan, and pour over it the brown gravy left yesterday, with additional stock or water to make about a pint and a quarter. Add a sliced onion, half a blade of mace, and a bunch of parsley, and stew gently for about an hour. Mix a dessert-spoonful of flour to a smooth paste with a little cold water, stir this into the gravy, and boil the sauce a quarter of an hour longer till it is thick and smooth. Strain it, put it aside, and when cold remove the fat that rises to the surface. If there is not time for it to go cold, put it in a basin and set it in cold water, as that will make the fat rise to the surface quickly. Arrange the pieces of goose in a saucepan, sprinkle pepper and salt
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