Wild goose

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Time: Cook: 180 min Total: 180 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (16)

stuffing

1lb. of beef suet freed from string, etc. ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a handful of parsley ↝ Parsley, raw [Not included in a food category]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
sweet basil ↝ Basil, raw [Not included in a food category]
marjoram ↝ Parsley, raw [Not included in a food category]
a pound of breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a good seasoning of pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

finishing

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

serving

braised onions ↝ Onions, raw [Vegetables and Vegetable Products]
Poivrade sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

If quite young it may be roasted like an ordinary goose, or it may be cooked like the swan, in paste, but stuffed with the following:
mince finely together 1lb. of beef suet freed from string, etc., two shallots, a handful of parsley, a little thyme, sweet basil, and marjoram;
to this add a pound of breadcrumbs, 1/2lb. of butter, two whole eggs, and a good seasoning of pepper, salt and grated nutmeg;
knead well together and use.
A wild goose thus prepared takes about three hours,
should be frothed up at the last with butter and flour, and be served with braised onions, and Poivrade sauce.

Original Text · last edited 4 days ago

Wild goose.—The wild goose, or grey lag, is still seen occasionally, and is by no means to be despised. If quite young it may be roasted like an ordinary goose, or it may be cooked like the swan, in paste, but stuffed with the following: mince finely together 1lb. of beef suet freed from string, etc., two shallots, a handful of parsley, a little thyme, sweet basil, and marjoram; to this add a pound of breadcrumbs, ½lb. of butter, two whole eggs, and a good seasoning of pepper, salt and grated nutmeg; knead well together and use. A wild goose thus prepared takes about three hours, should be frothed up at the last with butter and flour, and be served with braised onions, and Poivrade sauce.

Notes

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