Name: Goose Pie
Ingredients: 1 or 2 green geese; coarse sea salt; butter; short crust or raised crust pastry

Goose Pie

Ingredients

1 or 2 green geese
coarse sea salt
butter
short crust or raised crust pastry

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the geese

Braise or stew the geese until tender, then cut each into eight pieces.
Season the pieces and place them in a pie dish lined with pastry.
Add a good-sized piece of butter into the dish.

Bake

Bake in a preheated oven at 400°F (200°C) for 2 hours.

Recipe from a historical cookbook (Internet Archive).

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: Provide the main meat, which becomes tender through long slow braising or stewing before baking.
Butter: Adds richness and moisture to the meat as it bakes in the dish.
Short crust or raised crust pastry: Forms the sturdy case that holds the meat and its juices while baking.

“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.