Roast Goose
From Canadian cook book, 1924
Time — 25 mins. to 1 lb. and 25 mins. extra.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 21. The excerpt below is the record exactly as published.
ROAST GOOSE. 1. Weigh, dress, stuff and truss a goose. 2. Place on rack in roasting-pan ; season with salt and pepper. 3. Pour into pan 1 c. boihng water and 1 T. salt. 4. Cover tightly and cook IJ^ hours, then pour off the fat which has collected in pan. 5. Cook uncovered; baste frequently with boiling salted water. 6. Serve with Apple Sauce or Spiced Currants. Time — 25 mins. to 1 lb. and 25 mins. extra. 70 CANADIAN COOK BOOK Potato StuflBng for Goose. 2 c. hot mashed potatoes, c. bread crumbs. 1 to 2 tb. finely chopped onion. }/i c. butter, melted. 13^ T. salt. 2 T. sage. Mix all together; beat until light. Bread Dressing for Goose. 4 c. bread crumbs. 4 medium onions. 13^ T. salt. 1^ T. pepper. 3 T. sage. 3^ c. melted butter. 1. Peel and parboil onions; drain and chop. 2. Mix crumbs and seasonings; add to melted butter. 3. Add onions. ROAST DUCK. 1. Weigh, dress, stuff and truss a duck. 2. Place on rack in roasting-pan ; season; place strips of bacon over breast. 3. Pour into pan 1 c. boiling water
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