Roast Goose (as cooked at Aries, Southern France)

Ingredients

• a young fat goose
• 4 onions
• 4 ounces of bread
• 3 ounces butter
• a cup of stewed and strained tomatoes

Method

1. 1

   Singe, clean, and truss the goose.

2. 2

   Stuff with onions, soaked bread, butter, herbs, and chestnuts.

3. 3

   Braise with vegetables for 2 hours, then strain and reduce sauce, mixing with tomatoes.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 27. The excerpt below is the record exactly as published.

ROAST GOOSE (as cooked at Aries, Southern France). Singe, clean, and truss a young fat goose. Stuff it with 4 onions, parboiled, 4 ounces of bread soaked in milk, 3 ounces butter, a tablespoonful of parsley, a little nutmeg grated, and 4 ounces of chestnuts, all chopped fine and well mixed. Add salt and pepper. The chestnuts must be, of course, roasted, blanched, and cut up. Put the goose in a pan with i carrot, some celery, parsley, sweet marjoram, i onion, and a clove. Braise it, or cook, closely covered, in its own steam, for 70 With a Saucepan over the Sea 2 hours. Take it out, strain, skim, and reduce the sauce and mix it with a cup of stewed and strained tomatoes

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