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 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
Simmer the gander in a 350°F (175°C) oven for about 18 hours, adding more water if necessary.
Serve
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 softens its tough connective tissue so the meat becomes tender enough to mince.
- Onion stuffing or prunes and chestnuts
- Fills the cavity to flavour the bird as it cooks, with prunes adding a touch of sweetness.
- Toast
- Gives a firm base that soaks up the juices and gravy under the minced meat.
- Gravy
- Adds moisture and savoury flavour to the minced meat and the toast.
The step that matters
Keeping the gander covered in liquid during the long simmer. Slow, gentle cooking is what breaks down the connective tissue in a tough old bird. If the liquid runs low, the meat dries out and can stay tough, so adding water as needed keeps it moist while it softens.
“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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