How long does steam-cooked goose take?

Figure on about 5.5 hours in all: the braise (the stock with onion, pork, pepper, celery, and carrots) boils covered for 2 hours, is strained, and the goose then cooks covered for 2–3 hours until the meat is tender.

What does the braise consist of?

2 onions browned in 100 g butter, 200 g pork (salted, fresh, or smoked) cut into slices and fried 10 minutes, 3/4 liter veal stock, 5 peppercorns, 2 carrots, celery root, and salt. The braise is strained before the goose is put in.

What is served with it?

The goose is carved and served hot in the stock, with browned roots, rutabaga, parsnip, or other boiled vegetables. The recipe also notes that a sauce may be served with it.

How many does the recipe serve?

One goose gives about 8 servings. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914), p. 264.

Steam-Cooked Goose

Name: Steam-Cooked Goose
Prep time: 45 min
Cook time: 4 h 45 min
Total time: 5 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 pcs goose (about 3.5–4 kg, cleaned); 2 pcs onion; 100 g butter; 200 g side pork (salted, fresh, or smoked, sliced); 5 pcs peppercorns; 2 pcs carrots; 1 pcs celery root; 0.75 l veal stock (amount interpreted from unclear original); salt

Steam-cooked (braised) goose from Erken 1914: a braise of browned onion, pork, peppercorns, carrots, celery root, and veal stock is boiled 2 hours and strained; the goose is steam-cooked in the braise 2–3 hours until tender and served hot in the stock with browned root vegetables or sauce à la Toulouse.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 264 (falt i det fri)

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About the dish

From "Poultry and Game" in "Stor kokebok" (Great Cookbook) (1914). The recipe begins at the bottom of page 264 and the method continues on page 265. The method is classic braising: the goose is steam-cooked in a ready-made, strained braise of onion, pork, root vegetables, and veal stock.

How to make it

1
Prepare the goose
Clean the goose and prepare it as for an ordinary roast goose.
2
Brown onion and pork
Clean and cut up the onion and brown it in the butter. Add slices of salted, fresh, or smoked side pork to the pot and let them fry for 10 minutes, stirring.
3
Boil the braise
Pour in the veal stock, add the peppercorns, celery root, and carrots, and let it boil, covered, for 2 hours. Strain the braise and return it to the heat.
4
Steam-cook the goose
When the braise is boiling, put in the goose. Let it cook, covered, for 2–3 hours, or until the meat is tender. Salt to taste.
5
Presentation
Carve the goose and serve it hot in the stock. Browned root vegetables, rutabaga, or parsnip, or various boiled vegetables go well with this. You can also serve sauce à la Toulouse or mushroom sauce.

Changes from the original

The stock quantity is interpreted as 3/4 liter (OCR unclear). Modern measures and names are used (pork → salted, fresh, or smoked side pork). The method is broken into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 264) → 1949 (korrekturlest, s. 296)~35% av teksten endretfjernetlagt til

1 ~~gaas~~ gås 2 løk 100 gr. smør 200 gr. flesk 5 pepperkorn 2 gulerøtter 1 sellerirot ¾ 4 l. kalvekraft salt. ~~Gaasen~~ Gåsen rengjøres og behandles som ovenfor ~~forklaret.~~ forklart. — Løken renses, skjæres op og brunes i ~~smørret.~~ smøret. Skiver av salt, ferskt eller røket flesk ~~lægges~~ legges i gryten, steker i 10 minutter under ~~omrøren, paaheldes~~ omrøring, påhelles kalvekraften, ~~tilsættes~~ tilsettes pepper, selleri og gulerøtter. Koker under ~~lok~~ lokk i 2 timer. Siles og ~~sættes~~ settes igjen over ~~ilden. Naar braisen koker, lægges gaasen~~ varmen. Når sausen koker legges gåsen i, koker under ~~lok~~ lokk 2—3 timer eller til kjøttet er mørt. ~~Gaasen~~ Gåsen opskjæres og serveres varm i kraften. Brunede røtter, ~~kaalrabi~~ kålrabi eller ~~pastinakrøtter~~ pastinakkrøtter eller forskjellige kokte ~~grønsaker~~ grønnsaker serveres til. Til dampkokt ~~gaas~~ gås kan ~~ogsaa~~ også serveres sauce à la Toulouse eller champignonsaus.

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Frequently asked questions

How long does steam-cooked goose take?: Figure on about 5.5 hours in all: the braise (the stock with onion, pork, pepper, celery, and carrots) boils covered for 2 hours, is strained, and the goose then cooks covered for 2–3 hours until the meat is tender.
What does the braise consist of?: 2 onions browned in 100 g butter, 200 g pork (salted, fresh, or smoked) cut into slices and fried 10 minutes, 3/4 liter veal stock, 5 peppercorns, 2 carrots, celery root, and salt. The braise is strained before the goose is put in.
What is served with it?: The goose is carved and served hot in the stock, with browned roots, rutabaga, parsnip, or other boiled vegetables. The recipe also notes that a sauce may be served with it.
How many does the recipe serve?: One goose gives about 8 servings. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914), p. 264.

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