701. WILD GOOSE, A L'ABERDEEN

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

goose preparation

When the goose is drawn, scald the feet and remove the rough cuticle that covers them; then singe it over the flame of a charcoal-fire, wipe it with a clean cloth, and pick out all the stubble

stuffing

one pound of chopped beef-suet
the same quantity of bread-crumbs
half a pound of butter
two whole eggs
a little chopped thyme
sweet-basil
and marjoram
two shallots
a handful of parsley
grated nutmeg
pepper
salt

serving

a border of glazed Portugal onions (No. 1164)
Port-wine sauce (No. 28)
flour and butter
flour and butter

Instructions (11)

When the goose is drawn, scald the feet and remove the rough cuticle that covers them.
Singe it over the flame of a charcoal-fire.
Wipe it with a clean cloth, and pick out all the stubble.
Knead the stuffing ingredients well together.
Stuff the goose with the preparation.
Truss the goose.
Put it on the spit in the same fashion as directed for a haunch of venison.
Roast for about three hours.
When done, dish it up with a border of glazed Portugal onions (No. 1164).
Pour some Port-wine sauce (No. 28) under it, and send to table.
The goose should be frothed with flour and butter in the same manner as venison, after the crust has been removed.

Original Text

701. WILD GOOSE, A L'ABERDEEN.
When the goose is drawn, scald the feet and remove the rough cuticle that covers them; then singe it over the flame of a charcoal-fire, wipe it with a clean cloth, and pick out all the stubble, and stuff the goose with the following preparation:—
To one pound of chopped beef-suet, add the same quantity of bread-crumbs, half a pound of butter, two whole eggs, a little chopped thyme, sweet-basil, and marjoram, two shallots, and a handful of parsley; season with grated nutmeg, pepper and salt; knead the whole well together, and stuff the goose with it.
Then truss the goose, and put it on the spit in the same fashion as directed for a haunch of venison. It will require about three hours to roast; when done, dish it up with a border of glazed Portugal onions (No. 1164), pour some Port-wine sauce (No. 28), under it, and send to table. The goose should be frothed with flour and butter in the same manner as venison, after the crust has been removed.

Notes

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