Keitettya (Boiled Goose)

Ingredients

• a good fat goose
• a good bunch of fine herbs
• plenty of salted water

Method

1. 1

   Pluck, clean, and truss the goose.

2. 2

   Put it in salted water with sliced vegetables and herbs.

3. 3

   When cooked, dish with vegetables and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 63. The excerpt below is the record exactly as published.

Keitettya (Boiled Goose) Paistettna Lohta (Fried Fillets of Salmon) Syotetty Paistetta (Braised Veal) (Roast Chicken Mansikka Luumu (Blanc Mange) Yaatynytta (Stewed Plums^ t (Curdled Milk) Sippolau (Cheese) Kahvia (Coffee) T39 BANQUETS OF THE NATIONS Porkkana-lienta. (Carrot Puree.) Fry in butter four pounds of a shin of beef cut in two or three pieces, a shank of mutton, a slice of ham, one carrot, a head of celery, two onions, the white part of two leeks, and half a turnip, all sliced, till they are brown. Put them in the pan with four quarts of soft cold water and a little salt. Bring to the boil, carefully skim, throw in half a pint of cold water to refresh it, and skim again. Simmer very slowly for four hours, without stirring ; let it settle on the hearth, skim off the fat and strain gently through a fine sieve. Meanwhile fry in butter, a little salt, a pinch of sugar, one pound of minced fresh carrots, and half a pound of turnips, moisten with some of the stock, put cover on and remove to the side of the fire, and boil until the stock is reduced, stirring occasionally. Dry in the oven a couple of boiled potatoes, and mix them with the carrots and turnips, and pass through a sieve into a pot, and stir in slowly the stock (which by this time will be reduced to two quarts), bring it to the boil, and stand it at the side of the fire, and sim- mer for twenty minutes. Season with salt and pepper, and skim again if necessary ; thicken with the yolks of three eggs, pour it through a fine sieve into a soup-tureen, and serve very hot. Keval-lienta. (Mutton Broth.) Take four pounds neck and breast of mutton ; cut in pieces and wash. Place them in a pot with four 140 FINLAND quarts of water and a little salt ; when come to the boil skim very carefully, add a pint of cold water and skim again. Now add two sliced parsnips, two carrots sliced in halves, half a sliced turnip, one small beetroot, a celery root, a bit of bruised ginger, and some pepper- corns. Cook very slowly till the meat is tender. Strain the soup through a hair sieve. Skim off all the fat, return to the pot with a carrot and onion, cut in slices, and a teaspoonful of sugar, whip the whites of two eggs, and mix a little of the stock in them, and add this slowly to the stock, stirring very gently all the time till it comes nearly to the boil. Then pull the pot to the side of the fire, and half an hour afterwards strain through a tammy cloth ; add a tablespoonful of parsley, and bring to the boil, and serve with small dumplings in the soup — the latter made the same as in German and Swiss receipts, only smaller. Keitettya. (Boiled Goose.) Pluck, clean, and truss a good fat goose. Put it in plenty of salted water along with sliced carrot, turnip, celery, and parsley roots, and a good bunch of fine herbs

Cook this with the app: pantry check, scaling, and the assistant.