Name: Goose Pie
Ingredients: 2 young geese; Coarse sea salt; Pepper; Rich seasoned gravy (made from bones and giblets); 1 large capon; 1 small ox-tongue (boiled and skinned); Thick pie crust or terrine; Forcemeat (optional); Jelly (for filling)

Goose Pie

Ingredients

Directions

Prepare the birds

Bone the young geese by opening them down the backs.
Season the geese with coarse sea salt and pepper.
Place one goose inside the other.
Bone a full-grown goose and a large capon.
Season both with spices.
Place the capon inside the goose.

Assemble the pie

Put the geese in a dish lined with crust.
Put the mixture in a thick raised crust or terrine.
Add the boiled ox-tongue on top.
Pour in the rich seasoned gravy.
Alternatively, make an oval-shaped raised pie.
Garnish with forcemeat if desired.

Bake and serve

Bake for 2 hours.
Add the gravy after baking.
Fill with jelly before serving.

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

Geese: Provide the rich, fatty meat that forms the body of the pie.
Capon: Adds more tender meat and richness inside the goose.
Ox-tongue: Adds dense, savoury meat that gives the filling body and substance.
Rich seasoned gravy: Adds moisture and savoury flavour to the meat as it cooks.
Jelly: Sets into a firm, moist filling that adds sweetness and shine.

“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.