The Epicure's Improvement to Roast Goose
From Virginia Cookery-book, 1884
Serves 4
This adds a fine flavor to the dish.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 45. The excerpt below is the record exactly as published.
The Epicure's Impbovement to Roast Goose. One table-spoonful of made mustard, a half-teaspoonf ul of Cayenne pepper, and three table-spoonfuls of red wine
Cook this with the app: pantry check, scaling, and the assistant.