Recipes > Meat > Goose > Goose la Royale

Goose la Royale


  • 1 goose
  • butter
  • 2 quarts of good stock
  • 1 spoonful of lemon pickle
  • 1 spoonful of browning
  • 1 spoonful of port wine
  • 1 teaspoonful of essence of anchovy
  • cayenne
  • salt


  • 12 sage leaves
  • 2 onions
  • 2 apples
  • 4 ounces grated bread
  • 4 ounces of beef suet
  • 2 glasses of port wine
  • a grate of nutmeg
  • pepper
  • salt
  • grated peel of a lemon
  • yolks of 4 eggs


Having boned the goose, stuff it with the following forcemeat: Take the sage leaves, onions, and apples, all shred very fine. Mix with the grated bread, beef suet, port wine, nutmeg, pepper, and salt to taste, the grated peel, and the beaten yolks.

Sew up the goose and fry in butter till a light brown, and put it into the stock and let it stew for two hours, and till the liquor is nearly consumed; then take up the goose, strain the liquor and take off the fat, add the lemon pickle, browning and port wine, essence of anchovy, a little cayenne and salt, boil it up and pour over the goose.


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Dressed Game and Poultry la Mode (1888).

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