Roast Goose

Ingredients

• A GOOSE
• Twenty-five minutes to the pound
• mix bread crumbs
• and pulverized chestnuts
• seasoned with salt
• and pepper

Method

1. 1

   Roast the goose longer and baste more often than other poultry.

2. 2

   Prepare stuffing with bread crumbs and chestnuts, seasoned with salt and pepper.

3. 3

   Serve with gooseberry or apple sauce.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 61. The excerpt below is the record exactly as published.

and pepper, simmer about half an hour, strain, and pour over the fried mush- rooms. If garlic is objected to, onion can be substituted, but garlic carefully used has the more delicate flavor of the two, and one that is slowly gaining favor in America. 224 DECEMBER 22d ''Certainly Savarin could not have lived in a country farm upon endives and mallows.'' — Bitlwer ("Parisians"). A MODERN confection in high favor among school girls and oth- ers is marshmallow penoche; to make it boil together two cupfuls of brown and one of white sugar, one cup- ful of milk, and butter the size of an egg ; flavor with vanilla. Stir while cooking, which will take about twenty minutes; try by putting a little in water and if it balls readily it will be cooked enough, and vou must then add a dozen soft marshmallow candies and beat thor- oughly. Just before pouring into but- tered plates, stir in a cupful of walnuts. DECEMBER 230 "At breakfast time when clippers yearly met, Fill'd full of furmety, where dainty swum The streaking sugar and the spotting plum." — John Clare. FURMETY was of old favored in having two days when it was especially appropriate to serve it — " Mothering-day " and Christmas — and for the tray of the invalid unable to eat 225 the traditional plum pudding it was a not unacceptable substitute. To two cupfuls of milk add four cup- fuls of water and bring to the boiling point; add a level teaspoonful of salt and half a cupful of " pearl " or whole wheat. Stir constantly until it boils, then place in the upper part of a double boiler, the lower part of which is filled with boiling water, and cook for three hours. Serve with sugar, cinnamon, cream, and stewed prunes. DECEMBER 24TH "I went and got the best goose I could find (I don't think I ever saw a primer or ate more hearty myself), and had it roasted at three." — ^Thackesay ("Dogs Have Their Day")- A GOOSE should be roasted longer and basted oftener than other poultry. Twenty-five minutes to the pound is none too long. For the stuffing mix bread crumbs and pulverized chestnuts, seasoned with salt

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