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Green Goose Pie

Poultry
Historic

A 'Green-Goose' is a young, unhung, goose.


Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)

GREEN-GEESE-PYE
An excellent cold Pye is thus made. Take two fat Green-geese; bone them, and lay them in paste one upon the other, seasoning them well with Pepper and Salt, and some little Nutmeg, both above and below and between the two Geese. When it is well-baked and out of the oven, pour in melted butter at a hole made in the top. The crust is much better than of a Stubble-goose.


See:
Goose Pie
Green Goose


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