Tonight we made a vegetarian version of Mock Goose from the 1940s. There’s several variations of mock goose using lentils or beans, pork sausage, and even offals. Since meat rations were sometimes hard to come by and meatless meals encouraged, we’ll be using lentils this evening for this unique meal from wartime 1940s!
I thought the mock goose had the flavors of roast chicken, except of course without any type of meat. It was actually really good and a very hearty dish!
Let’s get started!
Toss chopped onion in a skillet. Season with dill, sage and 3 onion seasoning as well as salt and pepper.
I added water to the pan. Cook until the onion is tender.
While the onion cooks, cook lentils until tender. Once tender, I then pureed half. Season lentils. I added dill and sage along with salt. Be sure to season generously.
Toss chopped stale bread into the pan of onions. Cook for just a few minutes, until lightly toasted.
I mashed some of the lentils. Put half the lentils in a casserole dish.
Top with “stuffing” mixture.
Top with remaining lentils. Press lightly. Bake at 350F for one hour.
Let cool slightly. Slice and serve.
I found it easier to slice once it had cooled. We ate it hot so it fell apart, but it still tasted great. I perhaps should have either cooked it a bit less or I should have added more water to the lentils, or even an egg to help bind it better.
I served the mock goose with baked potato (fried bacon, yogurt and green onion served over top), potato scones (just like potato farl), cucumber salad, and home canned mustard beans, carrot relish and dill relish. It was so delicious!
Mock Goose
1 cup lentils
2 cups water or vegetable stock
1/2 tsp dill
1/4 tsp sage
Salt & pepper to taste
1/2 tsp 3 Onion seasoning
Stuffing:
1 onion, chopped
3 slices bread, cubed or as breadcrumbs
1/4 tsp dill
Sprinkle sage
Salt and pepper to taste
You can also add herbs like thyme or rosemary.
Cook lentils until tender. Season lentils. Put half into a casserole dish. Cook until tender. Add bread and cook until lightly toasted. Spread over lentils. Top with remaining lentils. Bake at 350F for 45 minutes to one hour. Serve.
enjoy from Our City Homestead to yours