Roast Goose

Ingredients

• a large cup of bread crumbs
• a cup of chopped celery
• a heaping tablespoonful of butter
• three slices of onion chopped fine
• a cup of water
• salt
• pepper

Method

1. 1

   Make stuffing with bread crumbs, celery, butter, onion, salt, and pepper.

2. 2

   Cook in frying pan until brown, stuff goose two-thirds full.

3. 3

   Dredge with flour, place in deep pan with water, cover, baste frequently, and cook twenty minutes per pound.

4. 4

   Remove cover and roast for last fifteen minutes until brown.

5. 5

   Serve with giblet gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 80. The excerpt below is the record exactly as published.

ROAST GOOSE. Miss Josephine Oreiner, New York. As a goose is a most uncertain bird to buy, care must be taken in its selection. It ought really to be only four months old ; at least the tip of the breasi-bone must be flexible, its feet should be yellow and smooth, not scaly, and it should not be too fat. If one still has any doubt as to its age it is always safe to braise rather 188 KIRMESS COOK BOOK. than roast it, and if it is well browned no one will be the wiser. Make a stuflfing for it with a large cup of bread crumbs mixed with a cup of chopped celery, a heaping tablespoonful of butter, three slices of onion chopped fine, salt and pepper. Cook this in the frying- pan till it is brown, and stuflf the goose only two-thirds full. Dredge the bird well with flour seasoned with salt and pepper, and put it in a deep pan with a cup of water

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