Salmi of Wild Goose

Ingredients

• Place the goose
• a glass of sour wine
• a tablespoon of vinegar
• a kitchen bouquet
• a large sliced onion
• a half-tablespoon of oil
• a tablespoon of flour
• a pint of the goose broth
• a tablespoon of tomato conserve
• half a chopped pepper
• a dozen stoned olives
• a fourth of a glass of sherry

Method

1. 1

   Place the goose in a saucepan with hot water to cover, sour wine, vinegar, and a kitchen bouquet.

2. 2

   Simmer until nearly tender, then drain and cut into pieces.

3. 3

   Fry onion in oil until brown, skim out, and brown flour.

4. 4

   Stir in goose broth, tomato conserve, and chopped pepper.

5. 5

   Cook slowly for half an hour, strain the sauce, add to the goose with olives and sherry, and simmer until tender.

6. 6

   Garnish with triangles of fried bread.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 59. The excerpt below is the record exactly as published.

SALMI OF WILD GOOSE Place the goose (white or gray), in a saucepan with hot water to cover, a glass of sour wine, a tablespoon of vine- gar and a kitchen bouquet and simmer until nearly tender, the time depending on its age ; drain and cut into pieces. Fry a large sliced onion in a half-tablespoon of oil until brown ; then skim out and brown a tablespoon of flour. Stir in slowly a pint of the goose broth, a tablespoon of tomato conserve (No. 121), or half a cup of canned to- mato, and half a chopped pepper (without seed). Cook slowly for half an hour, then strain the sauce, add it to the goose with a dozen stoned olives and a fourth of a glass of sherry and simmer until tender. Garnish with triangles of fried bread. 385. SMOTHERED TURKEY Melt three-fourths of a pound of butter in an iron pot. Simmer in it until transparent a sliced onion. Place a trussed turkey in the pot, pouring over it enough hot sour cream, io8 MEAT, POULTRY AND GAME mixed with milk, to entirely cover. Season with salt and pepper, place the lid on with a weight on it and simmer slowly for three hours, or until the turkey is tender: then serve. Large fowls can be cooked in the same way, using less butter and cream. 386. SPANISH PIE Line a pudding dish with a rich crust, rolled thin. Cut into flakes a pint of any kind of cold game, or chicken, and place a layer on the pastry; then a layer of canned red pepper, next a thin layer of sausage meat, and repeat until the dish is full. Pour in a glass of claret mixed with two tablespoons of flour, sprinkle with salt, cover with pastry, pinch edges together and bake. 387. TURKEY STUFFED— GUATEMALAN Peel and boil a pound of chestnuts. When tender mash with the crumb of two loaves of French bread moistened in water. Add two slices of boiled ham, cut in dice, a chopped sausage, a tablespoon of capers, half a cup of tomato catsup, half a grated onion, a shaving of garlic, a teaspoon of finely chopped parsley, a scant teaspoon of chile pepper, and half a cup of chopped walnuts. When well mixed, add a glass of white wine and a tablespoon of vinegar

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