Soyer's Recipe for Goose Stuffing is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stuffing or forcemeat of boiled apples, onions, sage leaves and thyme that are drained, pureed and mixed with mashed potatoes before being used to stuff a goose prior to roasting. The full recipe is presented here and I hope you enjoy this classic British version of: Soyer's Recipe for Goose Stuffing.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
505. SOYER'S RECIPE FOR GOOSE STUFFING.—Take 4 apples, peeled and cored, 4 onions, 4 leaves of sage, and 4 leaves of lemon thyme not broken, and boil them in a stewpan with sufficient water to cover them; when done, pulp them through a sieve, removing the sage and thyme; then add sufficient pulp of mealy potatoes to cause it to be sufficiently dry without sticking to the hand; add pepper and salt, and stuff the bird.
Modern Redaction
Ingredients:
4 apples, peeled and cored
4 onions
4 sage leaves
4 lemon thyme leaves
dry mashed potatoes
salt and freshly-ground black pepper
Method:
Bring a pan of water to a boil, add the apples, onions, sage and lemon thyme then boil for about 40 minutes, or until very soft. Strain the mixture then remove the leaves. Rub the apple and onion through a fine-meshed sieve to purée then work in enough of the mashed potato so that the mixture is sufficiently dry that it no longer sticks to your hand. Season to taste with salt and black pepper then use to stuff your goose
