Roast Goose

Ingredients

• 1 goose
• i pint apple sauce
• h pint gravy
• Pepper and salt
• J lb. bread crumbs or boiled potatoes
• 1 table-spoonful chopped sage
• 4 onions chopped

Method

1. 1

   Prepare the goose and season with salt and pepper.

2. 2

   Stuff with bread crumbs or boiled potatoes mixed with sage and onions.

3. 3

   Roast until cooked through.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 9. The excerpt below is the record exactly as published.

Pepper and salt. chopped Wash the heart well, freeing it completely from blood. Then fill all the openings at the top or broad end with a stuffing composed of the above ingredients. Suspend with the pointed end downwards. Baste well with dripping, and roast for an hour and a half or two hours, according to size. Serve with gravy made the same as for roast venison, and currant jelly. TO ROAST PIGEONS. 2 pigeons. 4 oz. butter. 4 table-spoonfuls bread crumbs. Pepper and salt. 1 table-spoonful chopped parsley. s pint brown gravy. Pick, draw, and truss the pigeons, keeping on the feet. Make a stuffing of the livers chopped, crumbs, parsley, pepper, salt, and two ounces of butter; put this inside. Make a slit in one of the legs, and slip the other leg through it. Skewer and roast them for half an hour, basting them well with butter. Serve with brown gravy in a small tureen. Some serve roast pigeons as game, with toasted bread under them, and bread-sauce. TO ROAST FOWLS. 1 pair fowls. i i pint bread sauce, i lb. butter. I i pint gravy. First pick and singe the birds, then draw them. To draw a fowl, place it on its back, and make a slit lengthways in the skin of the neck from the body to the head; free the neck from the skin, and cut off the neck as close to the body as possible, then cut the skin, leaving a flap of at least three inches long hanging to the breast. Loosen the crop — a thin bag of skin in front of the neck — and the wind- ftOASTED FOWLS. 21 pipe, and insert the first finger, keeping it close to the inside surface of the body; work it round, breaking all the liga- ments with which it conies in contact, thus loosening the contents of the carcase. Great care should be taken not to thrust the finger into the centre, for if the gall-bag should be broken, the liver, to which it is attached, will be unfit for use, and a bitter taste will be imparted to any part of the flesh which the gall may touch. Turn the bird, slightly enlarge the opening at the other end, insert the finger, and loosen the inside from the carcase at that end. Turn the bird again, and place it on its back ; press on the breast with the thumbs, and push out the gizzard by the hole at the other end. Take hold of it, and pull steadily, when the whole of the interior should be brought away entire. Look to see that this has been done, and then wipe the inside of the bird with a damp cloth. After having drawn the bird, proceed to truss it. Press down the breast-bone ; break the legs in the middle of the first joint, and cut them off by the break. Carefully wash the liver, and dry it ; open the gizzard, and take out the inside ; place them in either wing. Then fold the loose piece of skin from the neck on to the back, and turn the pinion ends of the wings round under the back, which Avill keep the skin in its place. Then push the legs back close to the sides of the fowl; pass a long needle threaded with twine through the point of the wing and the upper part of the leg, then through the body, catching the leg and wing in the same way at the other side ; tie the twine under the back ; finally, tic the legs firmly together at the knees close to the tail. Fowls for roasting are not generally stuffed, but where this is done, bread crumbs mixed with butter, pepper, and salt, or else veal stuffing (page 18) should be used; insert the stuffing in the hollow place in front of the breast from which the crop, &c. was taken ; then draw the loose skin over it, and secure it as above directed with pinion ends of the wings. A fowl will take from half an hour to an hour to roast, according to the size. Baste well with dripping until the last quarter of an hour, when butter should be used instead of dripping. Serve roast fowls with bread sauce and gravy in separate 22 ROASTED TURKEY — PARTRIDGES. tureens. Before sending to table, remove all skewers and strings which may have been used in trussing. This, which should be done in all cases, is too frequently neglected, and shows slovenliness in cookery. Fowls and all other birds should be served with the breast upwards. TO ROAST A TURKEY. 1 turkey. i * pint bread sauce. 2 oz. butter. | i pint gravy. STUFFING. i lb. bread crumbs. 1 lb. sausage meat. 2 table-spoonfuls parsley chopped. A little nutmeg. 2 oz. minced suet or marrow. 2 eggs. Pepper and salt. Pick, draw, and singe the turkey well. Press down the breast-bone, and follow all the directions given for trussing fowls. Stuff the breast, and sew up the orifice or neck. Before putting the turkey to the fire, cover the breast with a sheet of writing-paper well buttered, to prevent it from scorching. Remove the paper a short time before taking it from the fire, to allow the breast to brown. Baste well with butter. A turkey will take from an hour and a half to two hours. Serve with gravy and bread-sauce. TO ROAST PARTRIDGES. 2 partridges. 2 slices of toast. 2 oz. butter. Pepper and salt. 1 gill bread sauce. 1 gill gravy. 2 table-spoonfuls browned crumbs. Pick, draw, and singe the birds, leaving the head on. Make a slit in the neck, and draw out the craw. Twist the neck round the wing, and bring the head to the side of the breast. The legs and wings may be trussed in the same manner as fowls. The feet should be left on, and crossed one over the other, as in fig. 5. Place half an ounce of butter, rolled in pepper and salt, inside each bird. Baste well with butter before a clear fire. When about Ids- 5- half done, dust a little flour over them to brown. A partridge will take from twenty minutes to half an ROASTED GOOSE — PHEASANT. 23 hour. Serve on toasted bread, which may be dipped in gravy, and serve separately, gravy, browned crumbs, and bread sauce. Grouse and blackcock should bo dressed and served in the same manner ; the head being trussed under the wing, and three-quarters of an hour allowed for cooking. Snipes and woodcocks are not drawn. TO ROAST 1 goose. i pint apple sauce. h pint gravy. Pepper and salt. i. GOOSE. J lb. bread crumbs or boiled potatoes. 1 table-spoonful chopped sage. 4 onions chopped

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