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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the goose liver, neck, gizzard and heart in salted water, simmering for 20 minutes. | 2. Strain and reserve stock. | 3. Chop the liver for stuffing and set aside. | 4. Discard the neck, gizzard and heart. | 5. Peel and boil the potatoes until fork tender. | 6. Cool and cut into chunks. | 7. Blanch the salt pork in boiling water for 5 minutes, drain and dice fine. | 8. Mix all the stuffing ingredients together and season very highly. | 9. Put the stuffing into the breast cavity of the bird and secure the vent. | 10. Place the bird in a roasting pan with a scant cup of the giblet stock. | 11. Cover the bird with foil and roast in a hot oven preheated to 400 F for 30 minutes. | 12. Lower heat to 350 F and cook for 20 minutes/lb. | 13. (aprox 3 hours). | 14. Baste at least twice during the cooking and add another scant cup of stock if the pan is running dry. | 15. Remove the foil and roast an additional 15 minutes to allow the skin to crisp up. | 16. In the 18th and 19th centuries onion sauce was always served with the goose. | 17. To make the sauce: Cook the onions in the milk and water with the slice of turnip until soft. | 18. Mash onion and mix with butter, nutmeg, salt and pepper. | 19. Beat until smooth and add a little cream to finish. | 20. Puddle sauce on plate or serve in small side dish. | 21. To make the applesauce: | 22. Cook the apples in water until tender. | 23. Sieve or mash them and add butter, sugar and a pinch each of nutmeg and salt. | 24. Serve hot. | 25. (May be made ahead and reheated) Served on the side with the goose. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
goose	10			-	-	-	-
oil	4 -5			0.0	0.0	0.0	0.0
potato	3 -4			-	-	-	-
onion	1		chopped	256.0	59.776	7.04	0.64
salt pork	4	ounces	lean	848.232	0.0	5.7267	91.287
salt pepper				-	-	-	-
goose liver			reserved chopped	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
sage	1	teaspoon	chopped	-	-	-	-
onion	4		sliced	256.0	59.776	7.04	0.64
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
water	1/2	cup		0.0	0.0	0.0	0.0
turnip	1		sliced	17.08	3.9223	0.5489999999999999	0.061
butter	2	tablespoons		171.0	7.857	5.343	14.4
nutmeg			grated	-	-	-	-
salt pepper				-	-	-	-
cream				-	-	-	-
cooking apple	2		peeled cored	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
nutmeg			grated	-	-	-	-
salt				848.232	0.0	5.7267	91.287

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.