Colonial Goose Recipe




Colonial Goose Ingredients

5 lb lamb leg

FOR STUFFING

4 oz dried apricots
4 oz fresh white breadcrumbs
1 oz butter
1 tbsp clear honey
2 oz onion, chopped
1/4 tsp dried thyme
1/4 tsp salt
1 pepper
1 medium egg, beaten

FOR MARINADE

1/2 lb old carrots, sliced
6 oz onions, sliced
1 bayleaf
3 parsley stalks, crushed
5 fl red wine

A Recipe for
Colonial Goose

 

I'm like old wine. They don't bring me out very often, but I'm well preserved.

Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991



Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




This Colonial Goose recipe is one of many in our Meat Category.






Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces


This Recipe for Colonial Goose is one of thousands in the Recipes-to-go Meat Cookbook.


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Craig Clairborne


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The ear tests words as the palate tastes food.

Job 34:3



“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

Henry Miller, American writer (1891-1980)


This is a recipe for Colonial Goose from the recipe cookbook of Recipes-to-go (Meat)


As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

Leslie Newman



Colonial Goose recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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What is patriotism but the love of the food one ate as a child?

Lin Yutang



There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

Miss Manners' Guide to Excruciatingly



If you find any errors in this Colonial Goose recipe please inform us and we will amend the Colonial Goose recipe immediately


All sorrows are less with bread.

Miguel de Cervantes, Don Quixote



Colonial Goose

An empty belly is the best cook.

Estonian Proverb






Colonial Goose Directions

24 hours beforehand, make the stuffing. Chop the apricot coarsely,
mix with breadcrumbs and chopped onions. Melt the butter, pour over,
add honey, salt, pepper and thyme. Mix well together, then mix in
beaten egg.

Make marinade by mixing all the ingredients together.

Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the
cavity loosely. Sew up the opening. Put lamb in a polythene bag long
enough to hold it comfortably. Add bones. Pour over the marinade, tie
the top with a bag seal, sucking out excess air. Stand in a bowl (to
catch leaks). Marinade overnight, turning from time to time.

Preheat oven to 350øF (Mk 4). Remove lamb from marinade and dry well.
Drain marinade and fry vegetables in roasting pan very briefly. Place
lamb on top and roast 25 mins/lb oven ready weight. Baste frequently
with marinade while cooking. Meanwhile make a little lamb stock from
bones.

When done, take out of oven, Remove strings from joint and leave
to rest 15 mins while making the gravy, then carve crosswise. For the
gravy, remove vegetables from roasting tin, pour off roasting
juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return
aqueous part of roasting juices and remaining marinade. Add lamb
stock if needed. Season to taste.

Serves: 8

 

 

 

 

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Colonial Goose Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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