Roast Goose
From Scientific cooking with scientific methods, 1911
Serves 6
Cooking time may vary based on the age of the goose.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 61. The excerpt below is the record exactly as published.
Roast Goose. Remove pinfeathers, singe, and wash in w-arm water with soda in it. Scrub well with stiff brush. Draw, wash in cold water and wii>e'; stuff, truss, and season wath salt and pepper. Cover the breast with thin strips of fat sa«lt por
Cook this with the app: pantry check, scaling, and the assistant.