A Plain Goose Pie
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Quarter and season a goose, lay it in a raised crust, cut half a pound of butter in small pieces, and strew it on the top.
- Put on the lid, and bake it in a moderate oven.
- Bone a goose and a fowl, well season them, put forcemeat into the fowl, and put the fowl into the goose.
- Lay them in a raised crust, and fill the corners with forcemeat.
- Put half a pound of butter on the top, cut it into pieces ;
- cover, send it to the oven, and let it be well baked.
- It may be eaten either hot or cold.
Plating
Cookware for this recipe
-
Chef's knife