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Recipe for Boiled Goose with Cold Sauce

  • A pinch of each of the following:
    • pepper
    • lovage
    • coriander seeds
    • mint
    • rue
  • 1 tsp (5ml) anchovy essence
  • 1 tbsp (15ml) olive oil
  • Place the goose in a large saucepan.
  • Barely cover with cold water and simmer the bird for approximately 2½ hours until tender.
  • Dry with a clean cloth and keep warm.
  • Grind the pepper, lovage, coriander seed, mint and rue in a bowl.
  • Add the anchovy essence and olive oil, together with the juices from the pan.
  • Pour over the bird and serve
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