Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Mock Goose of Pork
Meat and Meat Dishes

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.





MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats