Goose Stuffing
From Common-sense papers on cookery, 1880
A good-sized goose requires about one hour and a half to roast.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 80. 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. Christmas Dinners. 199 Chop the onions very fine with the sage-leaves, and mix all up together ; and the yolks of a couple of eggs
Cook this with the app: pantry check, scaling, and the assistant.