Mock Goose

Name: Mock Goose
Cuisine: United Kingdom
Ingredients: Serve with ½ pint of brown gravy in the dish and fried balls of the following stuffing:; Serve with ½ pint of brown gravy in the dish and fried balls of the following stuffing:; Make a savoury powder of finely minced and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion.; Make a savoury powder of finely minced and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion.; Make a savoury powder of finely minced and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion.; Make a savoury powder of finely minced and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion.; Make a savoury powder of finely minced and powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a colander; you may add to this a little very finely minced onion.; Then roast it; baste it with butter.

or Leg of Pork roasted without the skin

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Parboil the leg.
Take off the skin.
Then roast it; baste it with butter.
Make a savoury powder of finely minced and powdered sage, ground black pepper,