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Veal Goose
From Modern cookery, in all its branches, 1884
Serves 6
This dish is savory and has many admirers.
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
Nutrition per serving
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories6 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.4 mg
Sodium3.4 mg
Potassium13 mg
Calcium0.6 mg
Iron0 mg
Magnesium1 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 211. The excerpt below is the record exactly as published.
VEAL GOOSE. ( City of London receipt .) “ This is made with the upper part of the flank of a loin of veal (or sometimes tha’j of the fillet) covered with a stuffing of sage and onions, then rolled, and roasted or broiled. It is served with brown gravy and apple sauce
Cook this with the app: pantry check, scaling, and the assistant.