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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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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 265)~87% of the text changedremovedadded
1 stk gås (renset, ca. 4 kg). 1,5 kg gaas 1½ kg. epler (i båter). 200 g svisker. gr. svisker salt 90 g gr. smør (til sausen). 100 g hvetemel. 1,5 l gåsekraft (fra kokingen). 1,5 dl tomatpuré. 1,25 dl madeira. 1 stk eggeplomme (til legering). gr. hvetemel 1½ l. gaasekraft maggikrydderi 1½ del. tomatpuré salt (etter smak). maggikrydder (etter smak). rosenkål og små blomkålhoder (kokt, til pynt). Rens og gjør gåsen klar 1¼ del. madeira 1 eggeblomme. Gaasen rengjøres som forklart for hel gås. Fyll den før forklaret (se side 260). Gaasen fyldes med eplebåter epler og svisker.. Legg gåsen svisker, lægges i en stor gryte og hell over paaheldes kokende vann så vand, saa det nettopp dekker fuglen. Kok opp, salt og skum godt.. La gåsen småkoke under lokk i 2–3 timer, netop staar over gaasen; kokes op, saltes, skummes; smaakoker, til kjøttet gaasen er mørt.. Ta opp gåsen, skjær den mør, 2—3 timer. Gaasen skjæres op i pene stykker og hold dem stykker, som holdes varme i litt av kraften.. Rør sammen smør kraften. Smør og mel, spe mel røres sammen, spædes med varm gåsekraft og la sausen småkoke kraften, smaakoker i 5 minutter. Tilsett tomatpuré, madeira, minutter, tilsættes tomatpuréen, vinen, salt og maggikrydder etter smak.. Sausen skal efter smak samt maggikrydderi. Sausen, som maa være rykende varm; legér den med eggeplommen rett varm, jevnes før anretning, uten at den koker etterpå.. Dypp gåsestykkene ett for ett anretningen med eggeblommen. Gaasestykkerne dyppes et efter et i sausen og legg dem opp på anrettes paa varmt fat – la fat; under oplægningen maa fatet stå staa over en gryte med kokende vann mens du legger opp. Pynt med kokt rosenkål vandgryte. Paa fatet lægges rosenkaal og små blomkålhoder smaa blomkaalhoder vekselvis rundt kjøttet. omkring gaasestykkerne.

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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