Minced Gander on Toast

Ingredients

• 1 tough old gander
• onion stuffing or prunes and chestnuts
• water
• gravy

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.

1. Prepare the gander by stuffing it with onion stuffing or prunes and chestnuts.

2. Place the gander in a large pot with enough water to cover it and cover the pot.

3. Simmer the gander in the oven at 350°F (175°C) for about 18 hours, adding more water if necessary.

4. Test the gander with a fork; if not tender, continue simmering until it is.

5. Once tender, mince the meat and serve it on toast with plenty of gravy.