Roast Goose

Ingredients

• a goose
• half an hour
• bread-crumbs
• butter
• pepper
• salt
• sage

Method

1. 1

   Clean and truss the goose.

2. 2

   If old, boil for half an hour.

3. 3

   Stuff with seasoned bread-crumbs and dot with drippings.

4. 4

   Baste often while baking.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 94. The excerpt below is the record exactly as published.

ROAST GOOSE. Clean and truss it; and if old, boil half an hour sewed in a clean cloth; then stuff it with bread-crumbs, seasoned with butter, pepper, salt and sage; dot it with drippings or lard, and baste very often while baking. The stuffing may be made of mashed potatoes, instead of bread-crumbs, and sweet marjoram. Stewed apples should be served with it. ENGLISH GREEN GOOSE. Green goose, from four to six months old, is dressed in the same way as roast duck, and similarly backed with plenty of green peas. The giblets afford a nice variety. Foreign cooks, however, esteem turkey giblets much more highly than those from the goose ; they use the pinions for garnishing several made dishes, including those of fish. We cannot agree with their estimate. Goose

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