Salmi of Goose

Ingredients

• a cup of strong stock
• a carrot
• a young turnip
• a tomato
• an apple
• a stalk of celery
• browned flour
• salt and pepper

Method

1. 1

   Cut the remains of a roast goose into small oblong pieces, removing the skin and gristle.

2. 2

   Boil the bones and scraps until the water is reduced to a cup of strong stock.

3. 3

   Add diced carrot, turnip, tomato, apple, and celery, parboiled for ten minutes.

4. 4

   Simmer until they can be pressed through a vegetable press, then add the meat and cook until tender.

5. 5

   Thicken the stock with browned flour, serve the goose on toast, and pour the gravy over it, surrounding with vegetable puree.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 41. The excerpt below is the record exactly as published.

Salmi of Goose Is his favorite entree, and this is how he has It prepared : SALMI Cut the remains of a roast goose In small OF oblong pieces, removing the skin and gris- GOOSE ^jg^ Take the bones and scraps and boil them down until the water is reduced to a cup of strong stock. Add to this a carrot, a young turnip, a tomato, an apple, and a stalk of celery, all cut in dice and previously parboiled together for ten minutes. Simmer in the gravy until they will go through a vege- table press, then put the meat In the stock and cook un- til tender. Thicken the stock with browned flour

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