Roast Goose

Ingredients

• a goose
• salt
• pepper
• onion
• sage
• mashed potatoes
• bread crumbs
• boiled onions

Method

1. 1

   Singe, remove pin feathers, wash and scrub the goose in warm soapsuds.

2. 2

   Draw and rinse the inside in clear water, wipe dry.

3. 3

   Stuff with mashed potatoes seasoned with onion, sage, salt, and pepper, or with equal parts of bread crumbs, chopped apples, and boiled onions.

4. 4

   Sew and truss, cover the breast with slices of fat salt pork, and roast in the oven for three quarters of an hour.

5. 5

   Pour off excess oil, dredge with flour, and baste often until brown and tender.

6. 6

   Make gravy and serve with apple sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 155. The excerpt below is the record exactly as published.

Roast Goose. Singe, remove the pin feathers, and before it is cut or drawn, wash and scrub thoroughly in warm soapsuds, to open and cleanse the pores, and render the oil more easy to be extracted. Then draw, as ^lirected on page 253. Wash and rinse the inside in clear water, and wipe dry. Stuff with mashed potatoes highly seasoned with onion, sage, salt, and pepper, or with equal parts of bread crumbs, chopped apples, and boiled onions, seasoned with salt, sage, SLud pepper. Sew and truss ; put on a rack in a pan, and cover the breast with slices of fat salt pork. Place in the oven for three quarters of an hour. Ther^ork fat is quickly drawn out by the heat, flows over the goose,

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