Steamed Young Goose, Giblet Sauce
Ingredients
Directions
Prepare the goose
Prepare and stuff the goose with dressing.
Place the goose in a steamer and steam for 3 hours or until tender.
Make the giblet sauce
Boil the giblets until done.
Chop the giblets finely.
Thicken the liquid from boiling the giblets.
Add the chopped giblets to the thickened liquid.
Season with salt and pepper.
Serve
Serve.
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 main meat, which steaming cooks gently until tender.
- Giblets
- Supply rich flavour to the sauce once chopped and stirred into the thickened liquid.
The step that matters
Thicken the giblet liquid. Thickening the boiling liquid with starch needs to be done properly so it becomes smooth and coats the chopped giblets rather than staying thin or lumpy. Starch thickens when heated and hydrated, so the liquid should be kept at a simmer while it is stirred.
“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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