Potato Stuffing

Ingredients

• Six potatoes
• One tea-spoonful of pepper
• One tea-spoonful of sage
• One table-spoonful of salt
• Two table-spoonfuls of butter
• Two table-spoonfuls of onion juice

Method

1. 1

   Pare and boil the potatoes, and mash them fine.

2. 2

   Add the seasoning, and fill the breast and body of the goose with the stuffing, laying it in lightly.

3. 3

   Sew and truss the same as directed for turkey, sprinkle with salt, pepper and flour, and cover the breast with slices of fat salt pork.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 98. The excerpt below is the record exactly as published.

POTATO STUFFING. Clean the goose as directed for any poultry, cutting off the neck and arranging the breast for stuffing, the same as for roast turkey. Geese, when properly dressed, are always filled with potato stuffing. POTATO STUFFING, Six potatoes. One tea-spoonful of pepper. One tea-spoonful of sage. One table-spoonful of salt. Two table-spoonfuls of butter. Two table-spoonfuls of onion juice

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