Deviled Goose

Ingredients

• After cleaning the goose
• Four table-spoonfuls of vinegar
• Two table-spoonfuls of pepper
• Two table-spoonfuls of made mustard

Method

1. 1

   After cleaning the goose and wiping it well with a damp cloth, plunge it into a kettle of boiling water, and boil moderately for one hour.

2. 2

   Take it from the kettle, drain well, and wipe it dry.

3. 3

   Fill the body and neck with the potato stuffing described in the preceding recipe, truss and sew up the same as directed for roast turkey, and roast in a very hot oven, allowing fifteen minutes to a pound.

4. 4

   Pour the vinegar, pepper, and mustard mixture over the goose as it is put in the oven, and baste frequently.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 99. The excerpt below is the record exactly as published.

DEVILED GOOSE. After cleaning the goose and w^iping it well with a damp cloth, plunge it into a kettle of boiling water, and boil moderately for one hour. Take it from the kettle, drain well, and wipe it dry. Fill the body and neck with 228 THE PA TTERN COOK-BOOK. the potato stuffing described in the preceding recipe, truss and sew up the same as directed for roast turkey, and roast in a very hot oven, allowing fifteen minutes to a pound. Then mix together Four table-spoonfuls of vinegar. Two table-spoonfuls of pepper. Two table-spoonfuls of made mustard

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