English Stuffed Goose
From 365 foreign dishes, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 2. The excerpt below is the record exactly as published.
English Stuffed Goose. Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole ap- pics. Put in the baking-pan, sprinkle with flour J pour over i cup of hot water ; add a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.