Roast Goose
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Serve goose with apple sauce.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 16. The excerpt below is the record exactly as published.
Roast Goose. — The goose should be ab- solutely young ; fill with dressing made of two pints bread crumbs, one onion chopped fine, three tab)espoonfuls butter, one ^zz, slice of pork chopped fine ; salt and pepper. Putin roaster, and sprinkle with salt, pepper and flour ; put one quart of boiling water
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