Boiled Goose

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For the goose

SALT the goose ↝ Goose, liver, raw [Poultry Products]
SALT ↝ Salt, table, iodized [Spices and Herbs]

For the sauce (option 1)

onion sauce as we do for ducks ↝ Onions, raw [Vegetables and Vegetable Products]

For the sauce (option 2)

cabbage boiled, chopped, and stewed in butter, with a little pepper and salt ↝ Cabbage, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Salt the goose for a week.
Boil the goose. It will take an hour.
Prepare onion sauce as for ducks, OR boil cabbage, chop it, and stew it in butter with a little pepper and salt.
Lay the goose in the dish and pour the sauce over it.
It eats very good with either.

Original Text

SALT the goose for a week, then boil it. It will take an hour. 
You may either make onion sauce as we do for ducks, or cabbage 
boiled, chopped, and stewed in butter, with a little pepper and 
salt; lay the goose in the dish, and pour the sauce over it. It 
eats very good with either.

Notes

—