Goose à la Royale
A historical recipe from Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888).
A historical recipe
Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Project Gutenberg eBook #31982.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Digitised by Project Gutenberg, eBook #31982 (https://www.gutenberg.org/ebooks/31982). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- four ounces grated bread
- four ounces of beef suet
- two glasses of port wine
- two quarts of good stock
- a spoonful of lemon pickle
- a teaspoonful of essence of anchovy
- two onions
- two apples
- four eggs
Method
- 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.