Roast Goose with Apple Gravy
Roast Goose with apple gravy is a traditional Elizabethan recipe for rich goose meat served with apples as the tangy flavour. They are served with a sauce.
1 goose, neck and giblets reserved 1 cup applesauce
1 tablespoon wine vinegar Salt
1 teaspoon ground cinnamon 1 apple
1 onion Pinch of dry mustard
3 cups water Dried cranberries (optional)
Preheat the oven to 350F and wash the goose. Dry it and put salt and the inside and outside of the cavity. Now place the apple and 2 onion quarters in it. Put the goose in the oven on a roasting pan for 25 minutes per pound. Meanwhile, boil the goose neck and giblets in water with a couple peppercorns and the rest of the onion quarters for 40 minutes. Poor off the excess fat when the goose is cooked. Deglaze the roasting pan with goose stock and stir in the apple sauce, wine vinegar, cinnamon, mustard, and dried cranberries.
Roast Chicken stuffed with veal and pistachios is a traditional Elizabethan recipe for either a turkey breast or roasted chicken with pistachios, artichoke bottoms, and pine nuts added to the stuffing for the veal. Sweet chestnuts make a nice addition, but can be replaced by simply adding a couple more pistachios.
Take minced veal raw, and bacon or beef suet minced with it. Season it with cloves and mace, a few corrans, salt, and boiled bottoms of artichokes. Mingle with pine-apple seeds, pistachios, chestnuts, raw eggs, and fill your poultry.
1 4-5pound roasted chicken Salt
2 rashers bacon
1 pound ground veal 2 tablespoons pine nuts
3 rashers chopped bacon ¼ cup pistachios
½ teaspoon ground cloves 6 chestnuts, roasted, peeled, and quartered (optional)
½ teaspoon ground mace
¼ cup currants 1 egg
6 small cooked artichoke Salt
Debone the chicken and remove thigh bones and cut off the wings, but leave the drumsticks for a more appealing presentation. Preheat the oven to 400F. Mix the ground veal with all the stuffing ingredients and distribute evenly among the bird. Either pin it closed or sew it closed with kitchen string and a poultry needle. Place the bird on a roasting pan and sprinkle salt on it’s skin. Place rashers of bacon over the breast and roast for 15 minutes. Then reduce heat to 325F and continue roasting for 1 hour.
Roasted Chicken with Veal and Pistachios