Roast Goose

Ingredients

• the goose
• a teaspoonful of salt
• a salt-spoonful of Nepaul pepper
• a teaspoonful of mixed mustard
• a glass of portwine

Method

1. 1

   Pick, draw, singe, truss, and stuff the goose.

2. 2

   Roast it before a clear fire, and serve it with either apple or tomato sauce.

3. 3

   After cutting a slice into the breast, let the gravy run out, then add salt, Nepaul pepper, mixed mustard, and port wine to the dish.

4. 4

   Stir these ingredients into the gravy, baste the bird well, and continue carving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 240. The excerpt below is the record exactly as published.

Roast Goose. n i -a. -^i -^i ^ fire, and serve it with either apple or tomato sauce in a boat : potatoes and Brussels-sprouts (if in season) should accompany. A capital addition to the goose's gravy is to be made in this way. After you have 432 MENU FOR A DINNER OF SIX. cut a slice into the breast, let the gravy run out for a moment, then add to it in the dish (tipped up) a tea- spoonful of salt, a salt-spoonful of Nepaul pepper, a tea- spoonful of mixed mustard, and a glass of portwine

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