the ‘Ministry of food’ part 4: making mock goose for Christmas

October 12, 2013 at 12:18 pm 2 comments

..so what was I saying 3 years and 8 months ago.  Oh yes, that lovely mock goose I tried at the Ministry of Food exhibition at the Imperial War Museum turned out rather well when I recreated it at home.  It’s called Mock Goose because it’s flavoured with sage and was made for Christmas on rations without a bird.  I can’t say whether the aroma and flavour alone would be enough to satisfy a meat eater having never eaten goose myself but it certainly had a lovely comforting home cooked roast dinner taste and feel about it.

I didn’t write down the recipe after I made it so this is guess work on my part but from the picture….Mock goose potato layered

I’d say a large potato per person, a grated apple, some grated cheese (probably not much as it would have been rationed – enough to thicken the gravy), vegetable stock, enough to cover to the top layer of potato and a liberal sprinkling of dried sage.Mock goose cooked

Bake it in the oven for an hour so the sauce goes all thick and sticky and the potatoes are softened.  The apple and cheese are such a fine combination and you’d never know they were there but for a lovely sweet richness to the gravy.Mock goose served
Other posts in the Ministry of Food series you might be interested in
part 2: digging for Victory
part 3: thrifty war time ways to feed your family

Entry filed under: away from the plot, in the kitchen.

making a crunchy creamy prawn salad wordless wednesday

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