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Boiled Goose with Tomato Sauce

Erken's recipe for a whole boiled goose stuffed with apples and prunes, served carved in a thickened sauce of goose stock, tomato purée, and Madeira, garnished with Brussels sprouts and cauliflower.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 265 (falt i det fri)

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About the dish

From the chapter "Poultry and Game" in Henriette Schønberg Erken's "Stor kokebok" (1914). One of several ways to prepare a whole goose – here the bird is boiled tender and served in a rich sauce flavored with Madeira and tomato, garnished with Brussels sprouts and cauliflower. The recipe shows how Erken used the goose stock as the base for the sauce.

How to make it

  1. 1

    Prepare the goose

    Clean and ready the goose as explained for whole goose. Stuff it with apple wedges and prunes.

  2. 2

    Boil the goose

    Put the goose in a large pot and pour over boiling water so it just barely covers the bird. Bring to a boil, salt, and skim well.

  3. 3

    Simmer until tender

    Let the goose simmer, covered, for 2–3 hours, until the meat is tender.

  4. 4

    Carve

    Take up the goose, cut it into neat pieces, and keep them warm in a little of the stock.

  5. 5

    Make the sauce

    Stir together butter and flour, thin with warm goose stock, and let the sauce simmer for 5 minutes. Add tomato purée, Madeira, salt, and Maggi seasoning to taste.

  6. 6

    Thicken

    The sauce should be piping hot; thicken it with the egg yolk just before serving, without letting it boil afterward.

  7. 7

    Arrangement

    Dip the goose pieces one by one in the sauce and arrange them on a warm platter – set the platter over a pot of boiling water while you arrange. Garnish with boiled Brussels sprouts and small cauliflower florets alternately around the meat.

Changes from the original

Amounts have been converted to modern units (deciliters, grams). "Maggikrydderi" is kept as an optional flavoring. Old fractional figures that the OCR rendered unclearly are interpreted to the nearest reasonable measure (1½ l stock, 1½ dl tomato purée, 1¼ dl Madeira). The method is divided 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
1949 (proofread, p. 296) → Modernised~82% of the text changedremovedadded
1 stk gås ¾ kg. (renset, ca. 4 kg). 1,5 kg epler (i båter). 200 gr. svisker salt g svisker. 90 gr. g smør (til sausen). 100 gr. hvetemel ½ l. g hvetemel. 1,5 l gåsekraft ½ del. tomatpuré salt 1¼ del. madeira (fra kokingen). 1,5 dl tomatpuré. 1,25 dl madeira. 1 eggeplomme. Gåsen rengjøres stk eggeplomme (til legering). salt (etter smak). maggikrydder (etter smak). rosenkål og små blomkålhoder (kokt, til pynt). Rens og gjør gåsen klar som før forklart. Gåsen fylles forklart for hel gås. Fyll den med epler eplebåter og svisker, legges svisker.. Legg gåsen i en stor gryte og påhelles hell over kokende vann, vann så det nettop står over gåsen; kokes op, saltes, skummes; småkoker til nettopp dekker fuglen. Kok opp, salt og skum godt.. La gåsen småkoke under lokk i 2–3 timer, til kjøttet er mør, 2—3 timer. Gåsen skjæres op mørt.. Ta opp gåsen, skjær den i pene stykker, som holdes stykker og hold dem varme i litt av kraften. Smør kraften.. Rør sammen smør og mel røres sammen, spes mel, spe med kraften, småkoker i 5 minutter, tilsettes tomatpuréen, vinen varm gåsekraft og la sausen småkoke 5 minutter. Tilsett tomatpuré, madeira, salt efter smak. Sausen, som må og maggikrydder etter smak.. Sausen skal være rykende varm, jevnes før anretningen varm; legér den med eggeplommen. Gåsestykkene dyppes eggeplommen rett før anretning, uten at den koker etterpå.. Dypp gåsestykkene ett efter for ett i sausen og anrettes legg dem opp på varmt fat; under oplegningen må fat – la fatet stå over en gryte med kokende vanngryte. På fatet legges vann mens du legger opp. Pynt med kokt rosenkål og små blomkålhoder vekselvis omkring gåsestykkene. rundt kjøttet.

Note on Modernised

Mengder er omregnet til moderne enheter (desiliter, gram). «Maggikrydderi» er beholdt som valgfri smakstilsetning. Gamle brøkangivelser som OCR-en gjenga uklart er tolket til nærmeste rimelige mål (1½ l kraft, 1½ dl tomatpuré, 1¼ dl madeira). Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the goose boil?
The goose simmers 2–3 hours, until tender. Figure on around 3.5 hours total with preparation and sauce.
What is the goose stuffed with?
With 1½ kg apples and 200 g prunes. The goose is then put in a pot with boiling water so it just barely covers, brought to a boil, salted, and skimmed.
How is the tomato sauce made?
90 g butter and 100 g wheat flour are stirred together and thinned with 1½ l goose stock. It simmers 5 minutes before 1½ dl tomato purée, 1¼ dl Madeira, salt, and Maggi seasoning are added. The sauce is thickened with one egg yolk just before serving, and must be piping hot.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 265. Cleaning the goose is explained on page 260 of the same book.

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