Pork joint cooked like a goose - ie. stuffed with sage and onion and roasted in fat.
(For wartime, and other, vegetarian 'mock goose' dishes, see Mock Goose)
Original Receipt from 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830)
Leg of Pork roasted without the Skin, commonly called MOCK GOOSE.
Parboil it; take off the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely minced, or dried and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion: sprinkle it with this when it is almost roasted. Put half a pint of made gravy into the dish, and goose stuffing (No. 378) under the knuckle skin; or garnish the dish with balls of it fried or boiled.
* Priscilla Haslehurst, in her Housekeeper's Instructor, 8vo. Sheffield, 1819, p. 19, gives us a receipt "to goosify a shoulder of lainb." "Un grand Cuisinier," informed me that "to lambify" the leg of a porkling is a favourite metamorphosis in the French kitchen, when house lamb is very dear.
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