A Goose a-LA-Mode
Ingredients
Directions
Skin and bone the goose carefully, removing all fat.
Boil the dried tongue until tender, then peel it.
Prepare the fowl in the same manner as the goose, seasoning it with salt and pepper.
Serve the goose with the tongue as a side.
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.
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