(or Savoury Goose)
A variety of dishes have been described as 'mock goose'. The name is known at least since 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747); "Some love the Knuckle [of Pork] stuffed with Onion and Sage..with a little Pepper and Salt, Gravy and Apple-Sauce to it. This they call a Mock-Goose."
(See: Poor Man's Goose, Whitley Goose, Hampshire Goose, pork dressed as goose is listed at Mock Goose of Pork)
Original Receipt from 'Hull Daily Mail' - Thursday 29 July 1897
Mock goose is a tasty and inexpensive dish. One pound of sausage meat with the skins removed, mashed potatoes. Place a layer of the meat a pie-dish, sprinkle over it a seasoning of finely chopped onions, sage, pepper and salt. Cover this with mashed potatoes (cold), then another layer meat and seasoning, and finish with potatoes on the top. Bake brown, and serve with apple sauce.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
85. SAVOURY GOOSE (Sussex) Take half a pound of pig's liver, two onions, one pound of potatoes. Take a spoonful of flour mixed in water with salt, pepper, and a teaspoonful of minced sage. Cut the liver in thin shces and lay in a pie dish. Then put the potatoes partly cooked on top. Bake.
There seem to be two known WWII versions. The first is a dish of potato, apple and onion chunks baked in stock, which, curiously, seems to be derived from the German Mock Gans. The second is compressed lentil 'meat' with a poultry-type stuffing.
Original Receipt from 'Christmas in War-Bound Britain' in the Regina (Canada) Leader-Post, December 24th 1942
Recipe for Mock Goose
Scrub and slice 1½ pounds of potatoes thinly, slice two apples, grate four ounces of cheese. Place a layer of potatoes in a greased pie-dish, cover with apples and a little sage, season, sprinkle on grated cheese. Repeat the layers, leaving the potatoes and cheese to cover. Pour in half-a-pint of stock, cook in a moderate oven for three-quarters of an hour. Blend one tablespoonful of flour with one quarter-pint of stock, pour it into the dish and cook for another fifteen minutes.
6oz split red lentils
½ pint water
1 tablespoon lemon juice
Salt and pepper
For the stuffing:
1 large onion, chopped
2oz wholemeal fresh breadcrumbs
1 tablespoon fresh sage, chopped
Cook the lentils in the water until all the water has been absorbed. Add lemon juice and season. Then make the 'stuffing'. Saute the onion in a little water or vegetable stock for 10 minutes. Drain, and then add to the breadcrumbs. Mix in the chopped sage and mix well. Put half the lentil mixture into an oven-proof dish, spread the stuffing on top, and then top off with the remaining lentils. Put in a moderate oven until the top is crisp and golden.
Daily Mail, Thursday October 1, 1942
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