Baked Wild Goose

Ingredients

• Clean and prepare the goose as for roasting
• Cut an onion in pieces, not too small
• One cup and a half of mashed potatoes
• a small head of celery chopped fine
• four hard-boiled eggs
• half a pound of salt pork also chopped very fine
• one small grated turnip
• a tablespoonful of salt
• one of vinegar
• a little pepper
• a teacupful of stock

Method

1. 1

   Soak the goose in salted water for five or six hours.

2. 2

   Stuff it with the forcemeat mixture.

3. 3

   Truss and place in a pan with stock.

4. 4

   Brush with melted butter, cover with greased paper, and bake in a moderate oven.

5. 5

   Serve with mushroom or celery sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 115. The excerpt below is the record exactly as published.

Baked Wild (Joose Clean and prepare the goose as for roasting and soak it in salted water for five or six hours. Cut an onion in pieces, not too small, and put in the inside of the goose. Sew it up and 200 MIi8. SEJSLT'S COOK BOOK place in pan of boiling water. Let it boil twenty minutes. Take it out, remove the onion, and stuff it with the foUowing f orcemeat : One cup and a half of mashed potatoes, a smaU head of celery chopped fine, four hard-boiled eggs, and half a pound of salt pork also chopped very fine. One small grated tumip, a little chopped onion, a tablespoonf ul of salt, one of vinegar, and a little pepper. Moisten the mixture slightly and stir together thoroughly. Sew up the opening, truss the goose, and place it in a pan with a teacupful of stock

Cook this with the app: pantry check, scaling, and the assistant.