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4
Complex
By Patience Gray and Primrose Boyd
Published 1957
The goose should have a plump breast and its feet should be yellow, which denotes youth. If the weather is cold, the goose will be improved in flavour if it is hung for a day or so.
When ready to be cooked, its neck and giblets are put in a pan with a little salted water and cooked gently to provide the basis of the accompanying gravy. The goose liver should be blanched and set aside to