Sauce for a boiled goose is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic sauce of onions and butter typically served with boiled goose. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce for a boiled goose.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Sauce for a boiled gooſe.
SAUCE for a boiled gooſe muſt be either onions or cabbage, firſt boiled, and then ſtewed in butter for five minutes.
Modern Redaction
Ingredients:
3 onions
100 butter
Method:
Bring a pan of water to a boil, add the onion and cook for 6 minutes to blanch. Drain the onions then chop finely.
Melt the butter in a pan, add the minced onions and bring to a simmer. Cover and sweat gently for 5 minutes then turn into a sauce boat and serve to accompany the goose.
