The 1901 Cookbook Archive
No. 1070 — Ragout of Leftover Roast Goose
English historical translation of Molokhovets recipe No. 1070 from the 1901 Russian cookbook, retaining original methods and measures.
Carve leftover roast goose into neat pieces.
Melt one spoonful of butter, stir in ½ spoonful of flour and dilute with 1½–2 glasses of broth or boiling water.
Add a little of the roast's sauce, salt and pepper, then the goose pieces. Cover and bring to the boil.
Add boiled potatoes and sliced sour apples; optionally pour in a small glass of table wine. Boil again and serve.
Historical editorial note: Leftover poultry must be refrigerated and reheated safely; the method is historical.
Original source: Read Russian recipe No. 1070. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.