Recipes from the Vault – Wild Goose
Every so often, the museum receives a donation that includes a cookbook or recipe card. Sometimes the recipes are familiar comfort foods still served on many Thomas County tables. Others… well, let’s just say some recipes are best left in the past. This series highlights some of those recipes: from the classics to the experimental. If you try any of these recipes, successfully or not, let us know what you think in the comments!
Wild Goose by Mrs. John Cone, 1972
This recipe was recorded in the book Our Favorite Recipes: Sponsored by Thomasville Chapter Daughters of the American Revolution, Thomasville, Georgia. 1972-1973. Gloria Watson Cone (1921-1996) was born in Atlanta as the only child of Archibald Murphy and Ella Staten Watson. Gloria and her mother returned to their family property in Thomasville following the death of her father in 1928. Gloria attended Agnes Scott College and married Dr. John Henry Cone in 1951. The couple had one child, a son named Archibald W. Cone.
Gloria was a member of the Thomasville Chapter Daughters of the American Revolution. In the early 1970s, they assembled this cookbook for a fundraiser for the chapter and dedicated the book to Mrs. James B. Burch who served as Regent of the chapter for several years. The cookbook includes seven sections of recipes gathered from the members from breads and salads to casseroles, brunch menus, and desserts.
Today’s recipe is for wild goose which was as close as I could find for a Thanksgiving turkey in this collection of recipes. Since most of our local grocery stores and butchers don’t carry goose frequently, and going after the Canadian Geese at Cherokee Park won’t win you any points with the police department next door, why not substitute the goose with duck or turkey? Perhaps this recipe will inspire your next family Thanksgiving tradition!
Wild Goose:
½ c. chopped celery
¼ c. red wine
Milk
1 beaten egg
1 tsp. parsley
2/3 c. pine nuts or filberts, opt.
Littled onion (well seasoned)
8 or so slices dry bread
2 tart apples, chopped, moistened with juice of ½ lemon
½ c. seedless raisins
Salt and pepper
Prick skin with sharp fork. Sauté liver, chopped, ½ c. chopped celery and onion. When brown add wine and simmer 10 mins. Take bread, soak in milk (squeeze dry). Add apples, egg, parsley, raisins, nuts. Rub well with salt and pepper inside. Take off neck; sew up. Season outside with salt and pepper. Bake for ½ hr. at 450 deg., uncovered, basting often. Pour off all grease. Add 3 c. dry red wine. Cook at 300 deg. Until tender. Pour off fat, add 2 tbsp. flour, ½ c. water per cup of gravy; put through sieve.
Mrs. John Cone
