Ingredients
1 large cooking apple
2 tsp sugar
1 package sage and onion stuffing
1 lb potatoes
1 salt and pepper
1 drippin
Directions
Set oven to 350/F or Mark 4. Take a deep dish and put a few knobs of
dripping in the base. Peel, core and slice the apple and place in a
layer on the dripping. Sprinkle with the surar. Make up the saae and
onion stuffina as the
instructions on the packet and add a layer to the dish, followed by
slices of liver. Finally add a layer of raw potatoes cut into slices
with a little seasoning. If the dish is deep enough to repeat
v the layers, finish with
potato. Dot with drippin~ and bake for 1 hour.
The texture and flavour of this dish is said to be like that of roast
goose. No exact quantities can be given as it is a `poor man's dish',
made with whatever is available. Cheese and sliced onion can be used
instead of liver.
Servings: 4 servings
Poor Mans Goose(English) Recipe brought to you by Recipe Ideas
Categories: Meat; Poultry
The History of Recipes
Historians have found proof that recipes existed back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further. However, mostly, these old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to food historians is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later, there were two interesting cookery books dating from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that is served today, but instead accounts of the types of meals served to the rich people of that time. For the decades that followed, the upper classes tried to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections were at a premium. Even so, it was during the nineteenth century that cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery books are increasing in popularity due to more people being able to read, people having increased spare time and having more money to spend. The arrival of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Poor Mans Goose(English) recipe.
