Roast Goose

Ingredients

• Do not cook a goose that is more than eight months old
• the dressing should be made of three pints of bread-crumbs
• six ounces of butter
• a teaspoonful each of sage
• black pepper
• and salt
• and an onion chopped fine

Method

1. 1

   Prepare the goose with dressing, stitch closely to prevent fat from entering.

2. 2

   Place in a baking pan with water, baste often, and turn frequently.

3. 3

   Bake for two and a half hours, then drain fat and add boiled giblets to thicken the gravy.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 77. The excerpt below is the record exactly as published.

ROAST GOOSE. Do not cook a goose that is more than eight months old, and the fat- ter it is the more juicy the meat. The dressing should be made of three pints of bread-crumbs, six ounces of butter, a teaspoonful each of sage, black pepper and salt, and an onion chopped fine

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