Mock Goose

Ingredients

• about 5 lbs. in weight
• } lb. soft bread crumbs
• 1 shoulder or 1 leg of Mutton
• 1 teaspoonful sage
• teaspoonful salt
• -}r teaspoonful pepper
• i lb. boiled Spanish onions

Method

1. 1

   Whilst the onions are boiling proceed to remove the bone from the mutton.

2. 2

   This is done by first inserting the point of a sharp knife near the joint, and, by carefully keeping the sharp edge of the knife toward the bone, the flesh can be gradually removed.

3. 3

   The cavity of the joint from which the bone has been removed is then filled with sage and onion stuffing made as follows: Chop the boiled onions, add the crumbs, sage, pepper, and salt, and mix together.

4. 4

   Put this into the joint, then bake the joint in a sharp oven for about 1.5 hours.

5. 5

   Take care to baste the joint often during the time it is baking.

6. 6

   When sufficiently cooked put the mock goose on to a hot dish.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 58. The excerpt below is the record exactly as published.

MOCK GOOSE. about 5 lbs. in weight } lb. soft bread crumbs 1 shoulder or 1 leg of Mutton 1 teaspoonful sage teaspoonful salt -}r teaspoonful pepper i lb. boiled Spanish onions

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