Roast Goose

Ingredients

• 1 tablespoonful salt
• 2 ounces butter
• Ys cupful boiling water
• 1 tablespoonful cornstarch
• 1 gill of cold water
• 1 onion

Method

1. 1

   Sew up and truss the goose, rub salt all over, spread butter on the breast, place in a roasting pan with boiling water, roast and baste frequently until done.

2. 2

   Boil giblets with onion and salt.

3. 3

   Mix cornstarch with cold water, add to gravy, stir, cook for 3 minutes, add giblet broth for a creamy sauce, boil for 5 minutes, strain, and serve with the goose.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 273. The excerpt below is the record exactly as published.

1 tablespoonful salt all over ; spread 2 ounces butter oyer the breast, lay in a roasting pan ; add Ys cupful boiling water ; place in a hot oven, roast and baste fre- quently till the goose is done. (If the gravy should get too brown, add more water, but only a little at a time.) Boil the giblets in water with 1 onion and a little salt. Shortly before serving mix 1 tablespoonful cornstarch with 1 gill of cold water

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