Goose Stuffing

Name: Goose Stuffing
Ingredients: five large onions; ten fresh sage-leaves; rather more than a quarter of a pound of bread-crumbs; about a couple of ounces of butter; some black pepper; and salt; the yolks of a couple of eggs (optional)

From Practical home cookery, 1906

Ensure the goose is well tied to prevent stuffing from escaping.

Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 79. The excerpt below is the record exactly as published.

five large onions and ten fresh sage-leaves. If you are obliged to put up with dried leaves, you will want nearly twice the number. Take rather more than a quarter of a pound of bread-crumbs, about a couple of ounces of butter, and add some black pepper and salt

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