A green Goose

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Never put any Seasoning into it, unless desired; you must either put good Gravy, or green Sauce in the Dish made thus: Take a Handful of Sorrel, beat it in a Mortar, and squeeze the Juice out, add to it the Juice of an Orange or Lemon, and a little Sugar, heat it in a Pipkin, and pour it into your Dish, hut the best way is to put Gravy in the Dish, and green Sauce in a Cup or Boat; or made thus: Take Half a Pint of the Juice of Sorrel, a Spoonful of White Wine, a little grated Nutmeg, a little grated Bread, boil these a Quarter of an Hour softly, then strain it and put it into the Sauce-pan again, and sweeten it with a little Sugar, give it a boil and pour it into a Dish or Bason; some like a little Piece of Butter rolled in Flour and put into it.