Wild Goose

Ingredients

• 2 cups hot mashed potato
• 1 1/4 cups stale bread crumbs softened with boiling water
• 1/2 cup finely chopped fat salt pork
• 1 finely chopped onion
• 1/2 cup butter
• 1 egg
• 1 1/4 teaspoons salt
• 1 teaspoon sage

Method

1. 1

   Prepare and truss goose same as wild duck.

2. 2

   Place on wire rack in pan, cover with strips of fat salt pork or bacon, and bake for 1 hr. in hot oven, spooning fat over the bird every 15 min.

3. 3

   After 30 min., remove salt pork or bacon.

4. 4

   Remove string and serve with apple sauce.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 15. The excerpt below is the record exactly as published.

n finely chopped onion 1 tablespoon flour 1 teaspoon curry powder yA pint milk Put butter and onion in saucepan and cook to¬ gether slowly until onion changes color. Add flour and curry powder, mixing well ; add milk and stir well. When smooth allow to simmer for 10 min. over very low flame, or set on side of coal stove to simmer. Then add 1 lb. lobster meat (boiled) or cooked fish meat free from bones and skin, or canned fish, and cook 15 min. longer. Serve on hot boiled rice. 318 — Fried Scallops. Same as fried oysters (Recipe No. 316), except that scallops should be dried with a dish towel after washing and dipped in a mixture of I egg beaten and bread crumbs instead of in corn meal before frying. GAME 401 — Wild Duck. Pluck bird, then singe by holding for a moment over flame, remove pin feathers and scrub entire sur¬ face with hot soapy water. Cut off wings at first joint, head at neck, and feet at first joint. With sharp knife make a longitudinal incision from throat 52 THE GALLEY GUIDE to where knife fetches up against breast bone, and another incision from under side of tail forward for about 3 in. Remove inside contents and wash bird inside and out in cold water and wipe dry. Make a stuffing as follows : Cover pieces of dry bread with boiling water; as soon as bread has absorbed the water press out the water and season with salt, pepper, 2 tablespoons melted butter and 1 onion finely chopped ; mix well. Place stuffing in bird sufficient to fill cavity and then with sail twine and needle sew up the two incisions made for cleaning, or if skewers are avail¬ able pin incisions together. Then with twine tie leg bones together across back of bird so that ends of bones are 1 in. apart. Wind twine around bird to hold legs and wings close to body. This is called trussing. Place bird on a wire rack in a pan, sprinkle with salt and pepper and cover breast of bird with thin slices of fat salt pork or bacon. Bake about 20 min. in a very hot oven, spooning the fat in the pan over the bird thoroughly every 5 min. Remove strings and skewers and serve with apple sauce. 402 — Wild Goose. Prepare and truss goose same as wild duck (Recipe No. 401 ) . Place on wire rack in pan and place strips of fat salt pork or bacon over breast. Bake 1 hr. in hot oven, spooning the fat in the pan over the bird every 15 min. After 30 min. remove salt pork or bacon. Remove string and skewers and serve with apple sauce. An alternate stuffing for goose is as follows : RECIPES 53 2 cups hot mashed potato 1^4 cups stale bread crumbs soft¬ ened with boiling water 34 cup finely chopped fat salt pork I finely chopped onion Yz cup butter 1 egg 134 teaspoons salt 1 teaspoon sage

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