A Plain Goose Pie
Ingredients
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.
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 meat that becomes tender and flavorful as it slowly cooks inside the crust.
- Butter
- Melts over the goose, adding fat that keeps the meat moist and enriches the flavor.
- Raised crust
- Forms a sturdy case that holds the goose and traps moisture and heat during baking.
The step that matters
Bake until cooked through. Goose is a dense, fatty bird, and thick pieces need enough time for heat to reach the centre. Cooking through ensures the meat is safe to eat and tender, so check that the thickest pieces are fully done before serving.
“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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