No. 1066 — Roast Goose Stuffed with Kasha and Mushrooms
English historical translation of Molokhovets recipe No. 1066 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a young goose, salt inside and out and carefully remove the backbone.
Boil the removed bones and trimmings with root vegetables and dried mushrooms to make broth. Chop the cooked mushrooms finely.
Bring two glasses of the mushroom broth to the boil with the chopped mushrooms, one spoonful of butter and a little chopped parsley and dill.
Immediately add Smolensk groats that have been rubbed with one egg and dried, stirring vigorously.
Cook over high heat for about ten minutes. Once the kasha thickens, stir to break up lumps, salt, stuff the goose and roast in the oven.
Thicken the pan sauce with flour and broth, boil, skim off excess fat and pour over the goose.
Alternatively use firm buckwheat kasha; the source then allows one Russian pound (about 2⅛ glasses) of buckwheat groats and four to six mushrooms.
To provide
1 goose, salt, 1 carrot and 1 parsley root 1 leek and 1 onion 4–6 dried mushrooms Parsley and dill | 1 spoonful of butter 1 egg and ½ spoonful of flour 1¼ glasses of Smolensk groats or 2 glasses of buckwheat |