Poor households would make sure that they received their Christmas goose by paying right into a goose membership and, with out an oven, having it roasted by the baker. In A Christmas Carol, the Cratchit kids go wild outdoors the bakery on the odor of sage and onion stuffing, and the entire household admire their goose’s flavour (and cheapness).

Mrs Cratchit ekes it out with apple sauce and mashed potatoes. A turkey, costlier and tougher to purchase in cities, is what the reformed Scrooge treats the Cratchit household to.

Serves 8–10

1 goose, about 11–13½ lb/5–6kg (with giblets and neck)

1 onion, peeled

just a few sprigs of sage or thyme

For the stuffing

2 giant onions, finely chopped

Three tablespoons freshly chopped sage

four cups/200g stale breadcrumbs

a bit of salt and freshly floor black pepper

2 free-range eggs

a bit of sizzling inventory

For the gravy

goose neck, chopped goose wings

1 carrot, roughly chopped

1 onion, roughly chopped giblets

2 bay leaves

6 peppercorns

1 tablespoon all-purpose/plain flour

To serve

potatoes and/or root greens, for roasting alongside the goose

unsweetened apple sauce/stewed apple

Preheat the oven to 400°F/200°C/Fuel 6.

Chop off the wings and preserve these for the inventory. Pull out all of the fats from contained in the fowl and reduce off any further seen fats. (Soften this fats gently in a saucepan, then pressure it by a high quality strainer/sieve or muslin. Hold in a jar within the fridge to roast greens or lean meat, corresponding to rabbit.)

To make the stuffing, sweat the onions in a bit of of the goose fats till they’re translucent. Add the sage, breadcrumbs, and seasoning, and bind with the eggs and some spoonfuls of sizzling inventory—the combination must be moist sufficient to bind collectively however by no means sloppy. You’ll be able to prepare dinner the stuffing individually if you happen to choose. If you’re utilizing it to stuff the goose, you have to to weigh the stuffing first.

Utilizing a pointy skewer or knife, prick the pores and skin of the fowl throughout, with out going into the meat under (it will assist the fats to run off). Rub salt into the pores and skin and the cavity of the goose, and put both the peeled onion and sprigs of sage or thyme, or the stuffing, into the cavity.

To calculate the cooking time, add the burden of the stuffing to the burden of the fowl if you’re cooking the 2 collectively; prepare dinner for 15 minutes per 1 lb/450g plus 15 minutes; add 30 minutes’ resting time.

Place the goose on a wire rack above a tray and roast within the preheated oven for the required time. Baste every so often with the fats that collects within the tray. If the goose browns too rapidly, cowl the breast with foil.

In the meantime, make the inventory for the gravy by frying the chopped neck and wings and greens in a bit of goose fats in a big pan. Pour off any extra fats, add the giblets, bay leaves, and peppercorns and 1¾ pints/1 litre water. Let this simmer for 1½ hours, then pressure and put aside.

If you end up able to roast your potatoes and greens (about 30 minutes earlier than the goose comes out of the oven), pour out the fats from the tray, leaving sufficient for roasting (both take the goose out and put it on a board, holding it with two clear dish towels, or put one other tray briefly beneath, so the fats doesn’t drip onto the ground of your oven). Proceed to roast the goose on the rack with the greens within the tray under. If you’re cooking the stuffing individually, place it in a gratin dish and prepare dinner within the oven for 30 minutes.

When the goose is cooked by and the juices run clear, switch it to a big plate, cowl with foil, and let it relaxation for 20–30 minutes earlier than carving. To make the gravy, thicken the juices within the roasting tray with a bit of flour over a low warmth, and slowly add the strained inventory. Pour right into a gravy boat. Serve with unsweetened apple sauce/stewed apple.


Within the novel Dombey and Sons, Paul Dombey’s christening feast is a grand however icy event with its “chilly fowls-ham-patties-salad-lobster”. These lobster patties are luxurious and likewise heat – excellent for winter festivities. Eliza Acton commends the Victorian patty (from the French for pastry) as a chic and economical manner of creating lobster stretch additional “at supper events” and for utilizing up leftover turkey, fowls,partridges, or pheasant.

Makes four patties

12 oz/350g ready-made puff pastry

1 cup/250ml fish or hen inventory

1 stage dessertspoon all-purpose/plain flour

1 cup/250ml mild/single cream

just a few drops of lemon juice

1 cooked lobster, meat chopped

Preheat the oven to 400°F/200°C/Fuel 6. Line a baking tray with baking parchment paper.

To make the pastry circumstances, roll out the pastry to ½ inch/12mm thick, taking care to maintain it even so it rises evenly. Reduce 2½-inch/6-cm circles and switch them to the lined baking tray. Dip a 1¼-inch/3-cm cutter into extremely popular water and use it to chop midway by the pastry. Bake within the preheated oven for 10–15 minutes till effectively risen and golden brown.

To make the lobster sauce, boil the inventory to cut back it by half. In a bowl, combine the flour with a tablespoon of the cream, then stir in the remainder of the cream. Steadily stir the nice and cozy inventory into the cream combination. Return it to the pan, add the lemon juice, and warmth very gently, stirring on a regular basis, for about 5 minutes, till it’s a thick coating consistency. Take it off the warmth. Add the chopped lobster meat.

Scoop out the lids of the patties utilizing a pointy knife and trim the insides of the patties. Fill with the lobster sauce and serve heat. This filling could be made with any fish or meat, utilizing fish or meat inventory as applicable.

Makes 12 deep-filled pies

This outdated Scottish recipe brings collectively the chestnuts from the bushes round Joe’s forge in Nice Expectations and the mincemeat that went into Mrs Joe’s “good-looking mince-pie,” made earlier than Pip stole the leftovers for Magwitch. The chestnut paste lightens the combination and offers a pleasant toffee-ish style.

For the pastry

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