Green Goose, with Gravy Sauce
Ingredients
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.
Prepare
Prepare the green goose by cleaning and seasoning it with salt.
Roast and make the gravy
Roast the goose in a 350°F (175°C) oven until fully cooked.
In a saucepan, heat the gravy and add herbs for flavor.
Serve
Serve the roasted goose with the gravy sauce.
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
- The main protein, which becomes tender and browned as it roasts.
- Gravy
- Adds moisture and savory flavor to the roasted goose.
The step that matters
Roast the goose until fully cooked. Poultry must reach a fully cooked interior to be safe to eat. Cooking through also firms the meat and renders fat, so the goose is neither raw nor dry at the centre.
“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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