Apple Sauce for Geese, Pork etc is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of apples cooked with sugar in water until soft and finished with butter that's typically served with goose, turkey or pork. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Sauce for Geese, Pork etc.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
363. INGREDIENTS.—6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut, water.
Mode.—Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter This quantity is sufficient for a good-sized tureen.
Time.—According to the apples, about 3/4 hour. Average cost, 4d.
Sufficient, this quantity, for a goose or couple of ducks.
Modern Redaction
Ingredients:
6 large Bramley (or other cooking) apples
granulated sugar, to taste
1 tbsp butter
water
Method:
Peel, core and quarter the apples then place in a pan with about 6 tbsp water. Bring to a boil, cover and cook for about 30 minutes, or until soft enough to pulp (add more water as needed).
Take off the heat and beat the apple mixture with a spoon to purée. Add sugar to taste then work in the butter. Serve warm to accompany goose, pork, turkey, wild boar etc.
