Roast Goose

Ingredients

• three pints of bread crumbs
• six ounces of butter substitute
• a teaspoonful of sage
• a teaspoonful of black pepper
• a teaspoonful of salt
• chopped onions

Method

1. 1

   Get a goose that is not more than eight months old.

2. 2

   Make the dressing, stuff the goose, sew it closely, and place it in a baking pan with a little water.

3. 3

   Baste often with salt, water, and vinegar.

4. 4

   Bake for about two and one-half hours, turning frequently for even browning.

5. 5

   After baking, drain off the fat, add boiled giblets, thicken with barley flour, let boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 54. The excerpt below is the record exactly as published.

ROAST GOOSE Get a goose that is not more than eight months old, and the fatter it is the more juicy the meat. The dressing should be made of three pints of bread crumbs, six ounces of butter substitute, a teaspoonful each of sage, black pepper and salt and chopped onions. Don't stuff very full, but sew very closely so that the fat will not get in. Place in a baking pan with a little water and baste often with a little salt, water and vinegar. Turn the goose fre- quently so that it may be evenly browned. Bake about two and one-half hours. When done, take it from the pan, drain off the fat and add the chopped giblets, which have previously been boiled tender, together with the water in which they were done. Thicken with barley flour and drippings rubbed together; let boil, and serve. BAKED CHICKEN Take a plump chicken, dress and lay in cold salt water for half hour, put in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork. Cover and bake until tender, with a steady fire. Baste often. Turn so as to have uni- form heat. BOILED CHICKEN Clean, wash and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water, but this is proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and tough- ness. Serve with egg. SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. 80 81 BRIDE'S COOK BOOK CHICKEN FRICASSEE Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add one cup or more hot milk, thicken with barley flour dissolved in cold water. Season well, boil for a few minutes. Serve with dumplings or bis- cuit. TO BROIL A CHICKEN Singe, wipe and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone and cut through tendons at joints. Sprinkle with salt and pepper, and place in a well-greased broiler. Broil twenty minutes over a clear fire, watch- ing carefully and turning broiler so that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of the time as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that many prefer to partially cook them in the oven. Place chicken in dripping-pan, skin side down, sprinkle with salt and pepper, dot over with butter or butter substitute, and bake IS minutes in hot oven. Then broil to finish cooking. CHICKEN CROQUETTES Cut up fine any kind of cold fowl, season with salt, pepper and butter, a little onion, stir in two fresh eggs. Make in cakes, dip in beaten egg, then in oat- meal and fry in boiling lard or lard and butter mixed. FRIED SPRING CHICKEN Clean and disjoint, then soak in salt water for about two hours. Put in fry- ing pan equal parts of lard and butter, enough to cover chicken. Roll each piece in barley flour, dip in beaten egg, then roll in crumbs, and drop into boiling fat. Fry until browned on both sides. Serve on flat platter garnished with sprigs of parsley. Pour most of the fat from frying pan, thicken remainder with browned flour, add to it a cup of boiling water or milk. Serve in gravy bowl. CHICKEN PIE Disjoint fowl and simmer in boiling water until tender. Season to taste, and lay in deep baking dish. Mix two level tablespoons cornstarch with two level tablespoons of barley flour, add four tablespoons cream and three cups hot chicken stock, stir till it thickens. Pour over chicken and cover with crust. Sift into mixing bowl one-half cup of barley flour, one-quarter cup cornstarch, two and one-half teaspoons baking powder, one-quarter teaspoon salt; rub in finely one tablespoon each of lard and butter. Add milk to make dough enough as soft as may be handled. Roll out little larger than top of dish, so that crust may be placed on loosely. Pierce small openings in crust, and bake until crust is well done. Send to table in baking dish. BOILED CHICKEN— ROYAL STYLE Truss chicken and tie strips of bacon oyer the breast. Put into a kettle, cover with boiling water, season with salt and pepper, cover close and cook slowly until tender. Remove from water, drain, rub with mixture of creamed butter and barley flour and brown in the oven. Cool the liquor quickly and remove the fat, then reheat. To each pint of liquor allow one and one-half tablespoons corn starch. Blend the corn starch in a little cold water, pour into the hot liquor and boil ten minutes. Then add one-half cup chopped mushrooms. When gravy is perfectly done, remove from fire, and to one pint of gravy add yolk of one tgg, slightly beaten. Do not cook again after the yolk has been added, or it may curdle. Serve gravy in boat. BAKED CHICKEN Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour (bar- ley flour) and dot over with butter sub- stitute. Bake thirty minutes in a hot oven, basting every five minutes with butter substitute or drippings melted in one-quarter cup boiling water. Serve with gravy made by using fat in pan, one- quarter cup substitute flour, one cup each of chicken stock and cream, and salt and pepper to taste. CHICKEN A LA CREOLE Cut a boiled chicken into cubes of an inch. Put a tablespoonful of butter sub- stitute and one of grated onion in a fry- ing pan, add half a cupful of tomato and SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. 82 BRIDE'S COOK BOOK three sweet peppers cut into strips. Add the chicken, a teaspoon of salt

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