How To make Colonial Goose
5 lb Lamb leg
FOR STUFFING:
4 oz Dried apricots
4 oz Fresh white breadcrumbs
1 oz Butter
1 tb Clear honey
2 oz Onion, chopped
1/4 ts Dried thyme
1/4 ts Salt
Pepper 1 md Egg, beaten
FOR MARINADE:
1/2 lb Old carrots, sliced
6 oz Onions, sliced
1 Bayleaf
3 Parsley stalks, crushed
5 fl Red wine
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 350?F (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.
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Cooking Marathon! - 18th Century Cooking Season 15
0:00 - 5:15 Cheese Soup
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14:08 - 22:17 Grog
22:17 - 30:37 Steaks With Oyster Sauce
30:37 - 37:02 Flip From The 1820's
37:02 - 43:58 Fried Lobster From 1755
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Contains Season 15 of 18th Century Cooking
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Gordon Ramsay - Spiced christmas goose
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Historically Accurate Thanksgiving Dinner – Colonial Cooking (Weird Food)
Happy Thanksgiving! At the first Thanksgiving with the Pilgrims and Native Americans in 1621, some strange things were eaten. Eel soup and moss jelly are a few foods that we recreate in this video. And no, cranberry sauce, pumpkin pie and potatoes were not eaten by the Pilgrims at the time.
Some of the Sources and Recipes:
• Asbury Methodist Episcopal Church. The Puritan Cook-Book. Union and Advertiser Press, 1898.
• “First Thanksgiving Meal.” History.com, A&E Television Networks, 18 Nov. 2011, history.com/topics/thanksgiving/first-thanksgiving-meal#section_5.
• Glasse, Hannah. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ... to Which Are Added, One Hundred and Fifty New and Useful Receipts, and a Copious Index. 1747.
• Kavasch, E. Barrie. Native Harvests: Recipes and Botanicals of the American Indian. Vintage Books, 1979.
#thanksgiving #cooking #history