Wild goose

(Recipe #7, page 149)

An old wild goose is even tougher than an old domestic goose. Therefore roast a whole goose only when it is young. If it is older, cut it into small pieces as described in section I, pour boiling vinegar with bay leaves and cloves over it, and marinate it for 8 days, turning the pieces daily. Then prepare it like jugged hare, but omitting the sugar.

Rub a goose to be roasted inside and out with salt as well as pepper and nutmeg and roast it like a domestic goose (but unstuffed) with butter and good suet until it is tender and lightly browned. During the last half hour, add half a cup of cream to produce a tasty gravy.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s