Green Goose Pie
Ingredients
Directions
Prepare
Soak the goose in salt water for at least 1 hour.
Line a soup pot with pastry dough.
Assemble the pie
Layer the goose pieces in the pot, seasoning with salt and pepper.
Add small square pieces of pastry between layers of goose.
Cover the final layer of goose with pastry dough.
Cook
Pour enough water to cover the pie and cook on low heat for 3 hours.
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
- Goose
- Provides the rich meat and fat that flavour the pie as it cooks slowly.
- Plain pastry dough
- Forms the enclosing crust and layers that hold the goose together during cooking.
- Coarse sea salt
- Seasons the goose and, through the soaking, helps flavour and firm the meat.
The step that matters
Cooking on low heat for 3 hours. Low, steady heat keeps the water from boiling hard, which would toughen the goose meat and could break up the pastry. Slow cooking lets the connective tissue soften gradually.
“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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