|
|
| Michaelmas Goose |
Many crofters, too poor
to own either sheep or cattle, kept a few geese, and it was usual for a goose
to be quartered and salted down for pots of broth throughout the winter.
Traditionally roast goose was eaten on Michaelmas Day (29th
September).
The bird was stuffed with sage and
onion stuffing and served with boiled potatoes, mustard and apple sauce. It was
usually a young bird and was sometimes called "Green Goose"
The
Sauce
2 lb. Cooking
Apples
1 - 2 oz. Butter or
Margarine
Sugar if
Desired
Peel, core and slice the
apples and stew to a pulp in a covered pan. Beat until smooth, and add the
fat.
If the apples are too tart, add a little
sugar.
|
|
|
