Roast Goose

Ingredients

• Singe, remove pinfeathers, wash, and scrub; then draw.
• Sprinkle with salt and pepper
• lay 6 thin strips fat salt pork over breast.
• Allow about 2 cups stuffing for a 4-pound goose.

Method

1. 1

   Place on rack in dripping pan, put in hot oven (400° F.), and bake 2 hours.

2. 2

   Baste every 15 minutes with fat in pan.

3. 3

   Remove pork last half-hour of cooking.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 145. The excerpt below is the record exactly as published.

ROAST GOOSE Singe, remove pinfeathers, wash, and scrub; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay 6 thin strips fat salt pork over breast. Place on rack in dripping pan, put in hot oven (400° F.), and bake 2 hours. Baste every 15 minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, 348 THE BOSTON COOKING-SCHOOL COOK BOOK remove string and skewers. Garnish with watercress and bright red cranberries. Serve with Apple Sauce or Fried Apple Rings (p. 185). Allow about 2 cups stuffing for a 4-pound goose,

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