To marinate a GOOSE

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (22)

for the goose

goose ↝ Goose, liver, raw [Poultry Products]
two quarts of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a large spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
one of browning ↝ Sugars, brown [Sweets]
one of red wine ↝ Wine, red [Wine]
one anchovy shred fine
beaten mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for the stuffing

ten or twelve sage leaves ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two or three large sharp apples ↝ Apple, raw [Apples]
the crumbs of a penny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
four ounces of beef marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
one glass of red wine ↝ Wine, red [Wine]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little lemon peel shred small ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (8)

Cut your goose up the back bone, then take out all the bones, and stuff it with forcemeat, and sew up the back again.
Fry the goose a good brown, then put it into a deep stew-pan, with two quarts of good gravy, and cover it close, and stew it two hours.
Then take it out and skim off the fat, add a large spoonful of lemon pickle, one of browning, and one of red wine, one anchovy shred fine, beaten mace, pepper, and salt to your palate.
Thicken it with flour and butter, boil it a little.
Dish up your goose, and strain your gravy over it.

For the stuffing

Take ten or twelve sage leaves, two large onions, two or three large sharp apples, shred them very fine, mix them with the crumbs of a penny loaf, four ounces of beef marrow, one glass of red wine, half a nutmeg grated, pepper, salt, and a little lemon peel shred small.
Make a light stuffing with the yolks of four eggs.
Observe to make it one hour before you want it.

Original Text

To marinate a GOOSE.

CUT your goose up the back bone, then take out all the bones, and stuff it with forcemeat, and sew up the back again, fry the goose a good brown, then put it into a deep stew-pan, with two quarts of good gravy, and cover it close, and stew it two hours, then take it out and skim off the fat, add a large spoonful of lemon pickle, one of browning, and one of red wine, one anchovy shred fine, beaten mace, pepper, and salt to your palate, thicken it with flour and butter, boil it a little, dish up your goose, and strain your gravy over it.—N. B. Make your stuffing thus: take ten or twelve sage leaves, two large onions, two or three large sharp apples, shred them very fine, mix them with the crumbs of a penny loaf, four ounces of beef marrow, one glass of red wine, half a nutmeg grated, pepper, salt, and a little lemon peel shred small, make a light stuffing with the yolks of four eggs; observe to make it one hour before you want it.

Notes

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