Goose Pie
Ingredients
Directions
Prepare the birds
Bone the young geese by opening them down the backs.
Season the geese with coarse sea salt and pepper, then place one inside the other.
Fill and bake
Put them in a dish lined with pie crust and pour in the rich seasoned gravy.
Alternatively, make an oval-shaped raised pie and add the gravy after baking.
For a finer pie, bone a full-grown goose and a large capon, seasoning both with spices.
Place the capon inside the goose and add the boiled ox-tongue on top.
Put the assembly in a thick raised crust or terrine, garnished with forcemeat if desired.
Bake for 2 hours and fill with jelly before serving.
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
- Geese
- Form the main body of the pie and supply the rich meat.
- Rich seasoned gravy
- Adds moisture and savoury flavour to the meat as the pie bakes.
- Capon
- Adds more meat and fat, keeping the stuffed layers moist and rich.
- Ox-tongue
- Contributes tender, savoury meat that fills out the centre layer.
- Pie crust
- Encloses the filling and holds its shape during baking.
The step that matters
Bake the stuffed assembly in a thick crust or terrine. A thick, well-sealed crust holds the moisture from the gravy and fat in the layered meats. This keeps the filling juicy while the dense birds cook through slowly.
“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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