Roast Goose
From The household cook book, 1902
Serves 8
Time, 1 to 1.5 hours.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 118. The excerpt below is the record exactly as published.
ROAST GOOSE — It is better to keep the goose a few days after coming from the market, but do not let it come to the slightest taint. Pluck, singe, draw, and wash thoroughly; then fill the cavity with a dressing made with sage and onions, if liked, or a plain bread and butter filling may be used. Sew up, and bake or roast in a moderate oven until a golden brown on both sides. Baste often; use butter and flour when nearly done
Cook this with the app: pantry check, scaling, and the assistant.