Goose Braised with Plums

Preparation info
  • Serves

    8 to 12

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

A large, rather old goose is very good for a supper party if cooked in this way and served with rice. A large fish kettle is necessary, as the goose must be closely covered. The plums are just about ripe at Michaelmas when a young goose was sometimes cooked in this way in Kent. A young goose requires about two-thirds the cooking time of an older one.