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Mock Goose (bullocks heart): Difference between revisions
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'''Mock goose (from a | '''Mock goose (from a bullock's heart)'''. In the beef-eating north poor folk sometimes cooked bullock's heart instead of a goose for Christmas. | ||
A few days before wanted, wash the heart well and set it to simmer overnight with a good dash of vinegar in the water and a few peppercorns. | A few days before wanted, wash the heart well and set it to simmer overnight with a good dash of vinegar in the water and a few peppercorns. | ||
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Adorn the mock goose with a ring of sausages and some roast potatoes, and serve with apple sauce. In texture and flavour it much resembles a goose. | Adorn the mock goose with a ring of sausages and some roast potatoes, and serve with apple sauce. In texture and flavour it much resembles a goose. | ||
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''This was taken from the wonderful book: [[Food In England|''Food in England - Dorothy Hartley'']] | ''This was taken from the wonderful book: [[Food In England|''Food in England - Dorothy Hartley'']] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||