Minced Gander on Toast
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 and simmer
Prepare the gander by stuffing it with onion stuffing or prunes and chestnuts.
Place the gander in a large pot with enough water to cover it and cover the pot.
Preheat the oven to 350°F (175°C).
Simmer the gander slowly overnight.
In the morning, test the gander with a fork.
If not tender, add more water and continue simmering all day.
After about eighteen hours, the gander will be tender.
Serve
Mince the meat and serve it on toast with plenty of gravy.
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
- Gander
- Its tough connective tissue softens into tender meat during long, slow simmering.
- Gravy
- Adds moisture and savoury flavour to the minced meat on the toast.
The step that matters
Simmering slowly and topping up the water. Tough connective tissue breaks down into gelatin only with long, gentle heat. If the pot boils hard or runs dry, the meat can toughen or scorch, so keep it at a low simmer and add water when needed.
“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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