Difference between revisions of "Mock Goose (bullocks heart)"

From Cookipedia

 
(One intermediate revision by the same user not shown)
Line 1: Line 1:
<!-- seo -->{{#seo:
+
<!-- seo -->
|title=Mock Goose, an historic British recipe
+
{{#seo:
 +
|title=Mock Goose, an historic British recipe Cooking Wiki
 
|titlemode=replace
 
|titlemode=replace
|keywords=Mock Goose (bullocks heart) recipe Beef recipes from The cook's Wiki
+
|keywords=#onions #britishrecipes #sage #meatrecipes #poultryrecipes #recipes #historicrecipes #offalrecipes #boiledorsimmered #beefrecipes #forcemeat
|description=Mock goose (from a bullocks heart).
+
|hashtagrev=12032020
|og:image=https://www.cookipedia.co.uk/img/cookipedia-logo.png
+
|description=Mock goose (from a bullocks heart)
 
|datePublished=2013-01-22
 
|datePublished=2013-01-22
 
}}
 
}}
 
<!-- /seo -->
 
<!-- /seo -->
 +
 
{{Template:CookTools}}
 
{{Template:CookTools}}
 
'''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.
 
'''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.
Line 18: Line 20:
  
 
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.
<GoogleBanner></GoogleBanner>
+
 
 
''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'']]
  
Line 30: Line 32:
 
[[Category:British recipes]]
 
[[Category:British recipes]]
 
[[Category:Boiled or simmered]]
 
[[Category:Boiled or simmered]]
 +
{{RecipeSkip}}
 +
 +
<!-- footer hashtags --><code 'hashtagrev:12032020'>#onions #britishrecipes #sage #meatrecipes #poultryrecipes #recipes #historicrecipes #offalrecipes #boiledorsimmered #beefrecipes #forcemeat </code><!-- /footer_hashtags -->

Latest revision as of 11:06, 26 February 2016


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.

If necessary, let it simmer two of three nights, 'till it is really tender, leaving to to grow cold in the broth, and on Christmas Eve skim off the fat from the broth , take up the heart, stuff it with forcemeat made of breadcrumbs, the fat from the stock, a heavy seasoning of sage and onions chopped (the onions should have been cooked whole in the broth). Pepper and salt.

Moisten the forcemeat with the broth, or an egg, and stuff the heart and sew it up. Flour thickly, tie some rashers of bacon across the 'breast', and roast, basting as if you were cooking 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.

This was taken from the wonderful book: Food in England - Dorothy Hartley


Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

Update with Facebook debugger



#onions #britishrecipes #sage #meatrecipes #poultryrecipes #recipes #historicrecipes #offalrecipes #boiledorsimmered #beefrecipes #forcemeat