Cut a sixpenny loaf of wheat bread in slices; pour hot water
over to wet them; then add a teaspoonful of salt and the same
of ground pepper, and quarter of a pound of sweet butter, with
a tablespoonful of finely powdered sage or thyme, if liked. Fill
the body, then sew up the slit, tie the ends of the legs together,
or cut a place and put them in the body; pass a skewer through
the hips; put the heart and liver between the wings and the
body, and fasten close to it with a skewer; spit it; put a pint of
water in the pan to baste with; have a bright, steady and clear
fire, with a bed of coals at the bottom, and set the goose at a
HOUSEHOLD. 155
little distance at first, until it is heated through; put a teaspoon-
ful of salt to the water in the pan, and baste freely with it after
it has begun to roast; put one side to the fire first, then the
other; after that the back, and lastly the breast, that it may be
evenly done; gradually draw it nearer the fire; when nearly
done, stir up the fire, put quarter of a pound of butter in the
pan and baste with it; dredge a little flour over it; turn it that
every part may be browned; allow fifteen minutes for each
pound of meat. It must be well done, which will depend on
the state and management of the fire.
If the gravy is very fat, take some of it off; put the pan over
the fire, let it become hot, then stir into it a thin batter made
of a tablespoonful of wheat flour and cold water; stir it until it
is brown and smooth; if it is thicker than is liked, add a little
boiling water; stir it in and pour it through a gravy-strainer
into a tureen.
A goose may be equally well dressed in a hot oven or stove.
Prepare it as directed for roasting; set a trivet or mufiin rings
in a dripping-pan, and place the goose with its back upon the
trivet or rings; put a pint of hot water in the pan; put bits of
butter the size of a large hickory nut over the body; dredge
wheat flour over, and set in a thoroughly heated brick or stove
oven; baste it freely and often; when done, take it from the pan;
cover it, and set it before the fire to keep hot; put the pan over
the fire; take out the rings or trivet; add a bit of butter the size
of an egg, and when it is hot stir it into a thin batter made of a
tablespoonful of wheat flour and cold water; if too thick, add
hot water to thin it; stir it smooth, and pour through a gravy-
strainer into a tureen. A lemon sliced thin and fried in the
gravy before putting in the batter and served over the goose,
or put in the tureen with the gravy, is liked by some persons.
The stuffing may be made of boiled potatoes, chopped or
mashed, instead of bread, and moistened with milk. An onion
or leek, finely minced, may be added to the gravy, if liked.
Half a pound of fat corned pork chopped small may be put
with the stuffing instead of butter for ordinary occasions, if
preferred.
A young goose may be cut up and made in a pie or potpie.
An old goose may be rendered eatable thus: Empty it and
156 HOUSEHOLD.
put it in hot water to cover it, and let it boil until tender, then
roast it or make a fricassee.
The vegetables to be served with roast goose are as follows:
Plain boiled or mashed potatoes, mashed yellow turnips or winter
squash, apples stewed with sugar, or cranberry jam, boiled
onions, pickles and dressed celery. ✪ Roast Goose
Page 105 · 1 recipe record on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut a sixpenny loaf of wheat bread in slices; pour hot water over to wet them; then add a teaspoonful of salt and the same of ground pepper, and quarter of a pound of sweet butter, with a tablespoonful of finely powdered sage or thyme, if liked. Fill the body, then sew up the slit, tie the ends of the legs together, or cut a place and put them in the body; pass a skewer through the hips; put the heart and liver between the wings and the body, and fasten close to it with a skewer; spit it; put a pint of water in the pan to baste with; have a bright, steady and clear fire, with a bed of coals at the bottom, and set the goose at a
little distance at first, until it is heated through; put a teaspoonful of salt to the water in the pan, and baste freely with it after it has begun to roast; put one side to the fire first, then the other; after that the back, and lastly the breast, that it may be evenly done; gradually draw it nearer the fire; when nearly done, stir up the fire, put quarter of a pound of butter in the pan and baste with it; dredge a little flour over it; turn it that every part may be browned; allow fifteen minutes for each pound of meat. It must be well done, which will depend on the state and management of the fire.
If the gravy is very fat, take some of it off; put the pan over the fire, let it become hot, then stir into it a thin batter made of a tablespoonful of wheat flour and cold water; stir it until it is brown and smooth; if it is thicker than is liked, add a little boiling water; stir it in and pour it through a gravy-strainer into a tureen.
A goose may be equally well dressed in a hot oven or stove. Prepare it as directed for roasting; set a trivet or mufiin rings in a dripping-pan, and place the goose with its back upon the trivet or rings; put a pint of hot water in the pan; put bits of butter the size of a large hickory nut over the body; dredge wheat flour over, and set in a thoroughly heated brick or stove oven; baste it freely and often; when done, take it from the pan; cover it, and set it before the fire to keep hot; put the pan over the fire; take out the rings or trivet; add a bit of butter the size of an egg, and when it is hot stir it into a thin batter made of a tablespoonful of wheat flour and cold water; if too thick, add hot water to thin it; stir it smooth, and pour through a gravystrainer into a tureen. A lemon sliced thin and fried in the gravy before putting in the batter and served over the goose, or put in the tureen with the gravy, is liked by some persons.
The stuffing may be made of boiled potatoes, chopped or mashed, instead of bread, and moistened with milk. An onion or leek, finely minced, may be added to the gravy, if liked. Half a pound of fat corned pork chopped small may be put with the stuffing instead of butter for ordinary occasions, if
preferred.
A young goose may be cut up and made in a pie or potpie. An old goose may be rendered eatable thus: Empty it and
put it in hot water to cover it, and let it boil until tender, then roast it or make a fricassee.
The vegetables to be served with roast goose are as follows: Plain boiled or mashed potatoes, mashed yellow turnips or winter squash, apples stewed with sugar, or cranberry jam, boiled onions, pickles and dressed celery.
Records on this page
Roast Goose