Roast Goose

Ingredients

• a young goose
• a little butter
• a little salt
• a claret-glass of water
• half a pint of Spanish sauce
• a tablespoonful of mustard
• a teaspoonful of vinegar
• a pinch of pepper
• a pinch of nutmeg

Method

1. 1

   Clean and prepare the goose for roasting.

2. 2

   Put butter, salt, and water in the pan, and roast for an hour.

3. 3

   Mix Spanish sauce with mustard, vinegar, pepper, and nutmeg, boil briefly, and serve with the goose.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 51. The excerpt below is the record exactly as published.

Roast Goose. Clean and prepare a young goose for roasting. Put a little butter on top, a lit- tle salt, and a claret-glass of water in your pan, and roast for an hour. Put half a pint of Spanish sauce in a saucepan on the fire, mix with it a tablespoon- ful of mustard, a teaspoonful of vinegar, a pinch of pepper, and nutmeg. Let it boil a moment, and serve, with your goose, in a sauce-boat. 298. Braised Goose, Celery Sauce. Pre- ENTREES. "3 pare a goose as for duck with turnips (Art. 295). Cut a bunch of celery in small pieces, wash them well, and boil in water, with a little salt

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