Green Goose Pie
Ingredients
Directions
Prepare
Soak the goose in salt water for at least 1 hour.
Line a soup pot with plain pastry.
Assemble
Layer the goose pieces in the pot, seasoning with salt and pepper.
Add small square pieces of pastry between layers of goose.
Cover the layered goose with a final layer of pastry.
Cook
Pour enough water to cover the pie and cook on low heat for 3 hours.
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 and fat that flavour the pie as it cooks slowly.
- Plain pastry
- Forms the enclosing crust that holds the layered goose and keeps it moist during cooking.
The step that matters
Cooking on low heat for 3 hours. Low, gentle heat lets the tough goose connective tissue break down slowly, giving tender meat. Higher heat can toughen the meat and make the pastry dry or burnt before the filling is cooked through.
“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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