Roast Goose
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Green Geese or Goslings are in season from June to August.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 187. The excerpt below is the record exactly as published.
Roast Goose. — Stuff the Goose with the stuffing given for ducks at page 203. Fasten the openings tightly at the neck 272 TO PREPARE POULTRY AND GAME and vent, and roast the Goose for from one and a half to two hours. Cover the breast with buttered paper, and baste the bird well. It is a general saying that a Goose is too much for one person and not enough for two ; and, as so much of a Goose is not eaten when the whole bird is roasted, it would be a far better way to remove the legs, using them as giblets, and to stuff and roast merely the breast, like the imported Pomeranian Goose-breasts. Apple Sauce is eaten with Roast Goose. Geese are in season from Michaelmas Day till February. Green Geese or Goslings in June, July, and August. Goslings need a delicate stuffing, such as that recommended for Ducklings, only of course increasing the quantities according to the size of the bird. The old-fashioned sauce was made of a pint of green gooseberries, “ topped and tailed,” rubbed through a sieve with a wooden spoon, and then warmed in a saucepan with an ounce of butter and half a teaspoonful of sugar
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