Goose, to Roast
From Consult me, 1902
Serves 6
Serve before the breast falls to avoid spoilage.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 242. The excerpt below is the record exactly as published.
GOOSE, to Roast. — After it is picked, the plugs of the feathers pulled out, and the hairs carefully singed, let it be well washed and dried, and a seasoning put in of onion, sage, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.