Name: A Plain Goose Pie
Ingredients: 1 goose, quartered and seasoned; ½ pound butter, cut into small pieces; raised pie crust

A Plain Goose Pie

Oven, in the book's wordsA moderate oven

Ingredients

1 goose, quartered and seasoned
½ pound butter, cut into small pieces
raised pie crust

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Lay the quartered goose in a raised crust.
Strew the butter pieces on top of the goose.
Cover with the lid and bake in a moderate oven at 350°F (175°C) until cooked through.

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.

Explore the science

What each ingredient does

Goose: Provides the main meat, and its fat bastes the dish as it cooks.
Butter: Adds richness and moisture as it melts over the goose and into the juices.
Raised pie crust: Holds the goose and its juices in a sturdy shell while it bakes.

“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.