A Goose
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Separate the apron, and pour a glass of port wine into the body and a little ready-mixed mustard, then cut the whole breast in long slices, but remove them only as you help them ;
- separate the leg from the body by putting the fork into the small end of the bone, pressing it to the body, and having passed the knife, turn the leg back.
- To take off the wing, put the fork into the small end of the pinion, and press it close to the body;
- then put in the knife, and divide the joint down.
- Practice alone can render persons expert at this ;
- when you have thus taken off* the leg and wing on one side, do the same by the other, if it be necessary, which will not be the case unless the company is large : by the wing there are two side bones, which may be taken off, as may the back and lower side bones, but the breast and the thighs, divided from the drum-sticks, afford the finest and most delicate pieces.
Plating
Cookware for this recipe
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Chef's knife
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Spatula