Goose à la Royale

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (20)

Forcemeat

Twelve sage leaves ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
two apples ↝ Apple, raw [Apples]
four ounces grated bread ↝ Bread, vegetable [Yeast breads]
four ounces of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two glasses of port wine
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
the grated peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
the beaten yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]

For the goose

goose ↝ Goose, liver, raw [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two quarts of good stock

For the sauce

a spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
the same of browning ↝ Sugars, brown [Sweets]
and port wine
a teaspoonful of essence of anchovy ↝ Fish, anchovy [Fish]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
and salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Bone the goose.
Stuff it with the following forcemeat:—Twelve sage leaves, two onions, and two apples, all shred very fine. Mix with four ounces grated bread, four ounces of beef suet, two glasses of port wine, a grate of nutmeg, pepper, and salt to taste, the grated peel of a lemon, and the beaten yolks of four eggs.
Sew up the goose.
Fry in butter till a light brown.
Put it into two quarts of good stock and let it stew for two hours, and till the liquor is nearly consumed.
Take up the goose.
Strain the liquor and take off the fat.
Add a spoonful of lemon pickle, the same of browning and port wine, a teaspoonful of essence of anchovy, a little cayenne and salt.
Boil it up and pour over the goose.

Original Text

Goose à la Royale.

Having boned the goose, stuff it with the following forcemeat:—Twelve sage leaves, two onions, and two apples, all shred very fine. Mix with four ounces grated bread, four ounces of beef suet, two glasses of port wine, a grate of nutmeg, pepper, and salt to taste, the grated peel of a lemon, and the beaten yolks of four eggs; sew up the goose and fry in butter till a light brown, and put it into two quarts of good stock and let it stew for two hours, and till the liquor is nearly consumed; then take up the goose, strain the liquor and take off the fat, add a spoonful of lemon pickle, the same of browning and port wine, a teaspoonful of essence of anchovy, a little cayenne and salt, boil it up and pour over the goose.

Notes

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