Wild Goose
From Consult me, 1902
Serves 1
Serve hot for best flavor.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 531. The excerpt below is the record exactly as published.
WILD GOOSE. — A wild goose should be cooked rare. One hour's roasting is quite sufficient. A cup of currant jelly and a glass of red wine added to the gravy. Make a good gravy, to which the giblets, finely chopped, and a little flour for thicken- in
Cook this with the app: pantry check, scaling, and the assistant.