Green Geese

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the goose

a large lump of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

For the sauce

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of sorrel-juice ↝ Tangerine juice, raw [Fruits and Fruit Juices]
a little sugar ↝ Sugar, NFS [Sugars and honey]
a few scalded gooseberries ↝ Gooseberries, raw [Fruits and Fruit Juices]

Optional additions

gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
apple-sauce ↝ Applesauce, regular [Apples]
a crust of bread grated very fine ↝ Bread, Italian [Baked Products]

Instructions (7)

When the goose is properly cleaned, and ready for dressing, put into the body a large lump of butter, then spit it, and lay it down to a brisk clear fire.
Singe it, dredge it with flour, and as soon as it begins to receive the heat of the fire, baste it well with butter, which will occasion the flesh to rise, and make it look well.
When you think it near enough, dredge it again with flour, and baste it till the froth rises, and it is of a clear light brown.
When done, take it up, and put it into your dish, having ready the following sauce.
Melt some butter, and put it into a spoonful of sorrel-juice, a little sugar, and a few scalded gooseberries.
Pour it into your sauce-boat, and send it up hot with the goose to table.
You may likewise add gravy and apple-sauce, and garnish your dish with a crust of bread grated very fine.

Original Text

Green Geese.
WHEN the goose is properly cleaned, and ready for dressing, put into the body a large lump of butter, then spit it, and lay it down to a brisk clear fire. Singe it, dredge it with flour, and as soon as it begins to receive the heat of the fire, baste it well with butter, which will occasion the flesh to rise, and make it look well. When you think it near enough, dredge it again with flour, and baste it till the froth rises, and it is of a clear light brown. When done, take it up, and put it into your dish, having ready the following sauce. Melt some butter, and put it into a spoonful of sorrel-juice, a little sugar, and a few scalded gooseberries. Pour it into your sauce-boat, and send it up hot with the goose to table. You may likewise add gravy and apple-sauce, and garnish your dish with a crust of bread grated very fine.

Notes

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