A Goose
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 4 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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- First cut round the apron (or hollow skin extending fror.
- the end of the breast bone to the rump) ;
- then, if approved, stir into the body a glass of port wine and a large tea spoonful of made mustard.
- Then cut the whole breast into slices, but remove them only as required to help the company, unless there is a probability of the legs also being wanted.
- In that case, holding the small end of the bone, pass the knife between the leg and the carcase, and turn the leg back, when it will easily separate.
- It should be observed that in water fowl the joints are wider spread and go further back.
- It
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon
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Spatula