Minced Gander on Toast
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare the gander by cleaning and stuffing it with onion stuffing or prunes and chestnuts.
Place the gander in a large pot with enough water to cover it and cover the pot.
Cook and serve
Simmer the gander in the oven at 350°F (175°C) for about 18 hours, adding more water if necessary.
Once tender, mince the gander and serve it on toast with plenty of gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gander
- Long, slow cooking breaks down its tough connective tissue, making the meat tender enough to mince.
- Gravy
- Adds moisture and richness to the minced meat and softens the toast.
- Onion stuffing
- Fills the cavity and flavours the meat as it cooks slowly inside the bird.
The step that matters
Simmering the gander slowly. Long, gentle cooking converts the tough collagen in an old bird into gelatin, which makes the meat tender. Keeping the pot covered and topping up the water stops the meat drying out or scorching before it is tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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