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Green Goose


A 'Green-Goose' is a young, unhung, goose. Usually cooked (boiler or roasted etc) and served with a sharp, green flavour. Mrs.B uses gooseberry and watercress, but a Green Goose Sauce of Sorrel is most traditional.

The Michelmas Goose
Image: Unknown

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

969. INGREDIENTS: Goose, 3 oz. of butter, pepper and salt to taste.
Mode: Geese are called green till they are about four months old, and should not be stuffed. After it has been singed and trussed, the same as in the preceding recipe, put into the body a seasoning of pepper and salt, and the butter to moisten it inside. Roast before a clear fire for about ¾ hour, froth and brown it nicely, and serve with a brown gravy, and, when liked, gooseberry-sauce. This dish should be garnished with water-cresses.
Time: About ¾ hour. Average cost: 4s. 6d. each.
Sufficient: for 5 or 6 persons.
Seasonable: in June, July, and August.

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