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.
Simmer and serve
Simmer the gander in a 350°F (175°C) oven overnight.
Check for tenderness in the morning; if not tender, add more water and continue simmering all day.
After about 18 hours, 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
- Provides the meat that becomes tender and is minced for serving.
- Water
- Keeps the bird moist and submerged while it simmers slowly for hours.
- Toast
- Gives a crisp, absorbent base that holds the minced meat and gravy.
The step that matters
Checking tenderness in the morning. Long slow simmering breaks down tough connective tissue, but the bird is only ready when it is fully tender. Stopping early leaves it chewy, so the cook should test it and add water if it has dried or the pot has boiled down.
“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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