Roast Goose
From Buckmaster's cookery, 1887
Ensure the goose is young and roasted before a good fire.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 119. The excerpt below is the record exactly as published.
ROAST GOOSE. Ingredients. A Goose. Duck oi* Chestnut stuffing. A goose weighing six or eight pounds is to be pre- ferred. 1. Pick, draw, singe and wipe. 2. Stuff it with stuffing as for roast duck or chestnut stuffing. 3. Sprinkle with a little salt
Cook this with the app: pantry check, scaling, and the assistant.