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A Common Goose Pie

A goose pie made with a whole goose, butter, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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A Common Goose Pie

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

  1. Preheat the oven to 350°F (175°C).

  2. Season the goose well inside and out.

  3. Place pieces of butter on top of the goose.

Bake and serve

  1. Cover the goose with puff pastry.

  2. Bake until well cooked; it can be served hot or cold, but is best cold.

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 rich meat that forms the filling of the pie.
Fresh butter
Adds moisture and richness, basting the meat as it cooks.
Puff pastry
Forms a flaky, crisp, golden crust that encloses the meat.

“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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