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Steam-Cooked Goose

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. 1

    Prepare the goose

    Clean the goose and prepare it as for an ordinary roast goose.

  2. 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. 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. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 264) → Modernised~78% of the text changedremovedadded
1 gaas stk gås (ca. 3,5–4 kg, renset). 2 løk stk løk. 100 gr. smør g smør. 200 gr. flesk g sideflesk (saltet, ferskt eller røkt, i skiver). 5 pepperkorn stk pepperkorn. 2 gulerøtter stk gulrøtter. 1 sellerirot ¾ l. stk sellerirot. 0,75 l kalvekraft (mengde tolket fra utydelig original). salt. Gaasen rengjøres Rens gåsen og behandles gjør den i stand som ovenfor forklaret. — Løken renses, skjæres op til vanlig gåsestek.. Rens og brunes skjær opp løken og brun den i smørret. Skiver smøret. Legg skiver av salt, saltet, ferskt eller røket flesk lægges i gryten, steker røkt sideflesk i gryten og la det steke 10 minutter under omrøren, paaheldes omrøring.. Hell på kalvekraften, tilsættes pepper, selleri tilsett pepperkorn, sellerirot og gulerøtter. Koker gulrøtter, og la det koke under lok lokk i 2 timer. Siles Sil braisen og sættes igjen sett den over ilden. Naar varmen igjen.. Når braisen koker, lægges gaasen i, koker legges gåsen i. La den koke under lok 2—3 timer lokk i 2–3 timer, eller til kjøttet er mørt. Gaasen opskjæres Salt etter smak.. Skjær opp gåsen og serveres server den varm i kraften. Brunede røtter, kaalrabi Til dette passer brunede rotfrukter, kålrabi eller pastinakrøtter pastinakk, eller forskjellige kokte grønsaker serveres til. Til dampkokt gaas grønnsaker. Man kan ogsaa serveres også servere sauce à la Toulouse eller champignonsaus. sjampinjongsaus.

Note on Modernised

Kraftmengden er tolket som ¾ liter (OCR uklar). Moderne mål og navn er brukt (flesk → saltet, fersk eller røkt sideflesk). Fremgangsmåten er delt i nummererte trinn.

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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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