Roast Goose

Ingredients

• a dressing of bread crumbs
• onions cut fine
• potatoes cut fine
• season with pepper
• season with salt
• sage
• butter the size of an egg

Method

1. 1

   Make a dressing with bread crumbs, onions, and potatoes.

2. 2

   Season and fill the goose, tie down the wings, and roast for 2.5 hours.

3. 3

   Boil the liver and heart, add to gravy thickened with flour, and serve with apple sauce and mashed potatoes.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 487. The excerpt below is the record exactly as published.

season with salt and pepper. Put into the bottom of a mold some slices of hard boiled eggs, then a layer of the chopped chicken, another of egg, then chicken until the mold is nearly full. Boil down the water in which the chicken was cooked with a large pinch of gelatine moss — until about a cup and a half full is left — season and strain through a very coarse net and pour over the mold of chicken. Let it stand over night or all day near the ice — to be sliced down for supper and garnished with celery tops or parsley. CHICKEN CHEESE. Boil two chickens in merely water enough to make them tender ; take them out when done ; remove all the bones ; mince the meat very fine ; season with salt, pepper and butter, and return them to the water in which they were boiled ; cook until the liquid is nearly gone ; pour into a deep dish ; lay a plate over it ; put on a weight and set away in a cool place. When ready to be eaten cut it in slices and it will be as firm as cheese, and is very nice for a Sunday evening tea. FRICASSEED CHICKEN, WITH GREEN CORN. Cut the green corn from the cob, put it in the pot, with water enough to cover it, let it stew until it is nearly done ; then cut up the chicken, put it with the corn and let them stew together about half an hour; put in a few whole grains of pepper, with a teacup of cream or milk ; thicken with two tablespoonfuls of flour stirred with a lump of butter ; add the salt last. FRIED CHICKEN. Fry some fat slices of salt pork until the grease is extracted, but not until it browns. Wash and cut up a young chicken of broiling size, soak it in salt and water half an hour, wipe dry, season with pepper, dredge with flour and fry in the hot fat to a rich brown. Set aside in a hot, covered dish. Pour into the gravy left in the pan, a cup of cream, or rich milk ; thicken with a tablespoonful of flour, the same of butter, and add a little chopped parsley ; boil up and pour over the chicken. POULTRY. 589 CHICKEN CROQUETTES. One pint of milk or cream, one tablespoonful summer savor}7, three cups of finely-chopped cooked chicken meat, two ounces of butter, half cup of sifted flour, five eggs ; stir flour and butter to a smooth paste ; boil milk, salt and summer savory together ; add butter, flour, meat and eggs, well beaten ; cook all together a few minutes and set to cool ; when cold form in balls and fry in boiling lard to a delicate brown ; serve hot. SOUTHERN CHICKEN CROQUETTES. Take some cold chicken, and having cut the flesh from the bones, mince it small with a little suet and parsley ; adding sweet marjoram and grated lemon peel ; season it with pepper, salt and nutmeg ; mix the whole well ; pound it to a paste in a marble mortar, putting in a little at a time, and moistening it frequently with yolk of egg that has been beaten. Then divide it into equal portions, and having floured your hands, make it up in the shape of pears, sticking the head of a clove into the bottom of each to represent the blossom end, and the stock of a clove into the top to look like the stem. Dip them in beaten yolk of egg with a little water and then into bread crumbs grated fine, and fry in lard as you do fritters. Fry some parsley in the lard, cover the bottom of a dish with it, lay the croquettes on it and send to table as a side dish. PRESSED CHICKEN. Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin, and keeping the light meat separate from the dark ; chop and season to taste with salt and pepper. Take a crock or pan, put in a layer of light and a layer of dark meat till all is used ; add the liquor it was boiled in, which should be about one teacupful, and put on a heavy weight. When cold, cut in slices. Many chop all the meat together, with one pound of crackers added to the liquor it was boiled in ; then chop all thoroughly together before putting in the mold. Tur- key can be prepared the same way, sliced instead of chopping. BAKED DUCK. To cook a duck satisfactorily boil it first, until tender ; this can be determined by trying the wing, as that is always the tough part of a fowl. When tender take out, rinse in clean water, stuff and put it in the oven for about three-quarters of an hour, basting often. BRAISED DUCKS. Prepare the ducks exactly like chickens for the dressing, which should be seasoned with butter, sage and onions, as well as salt and pepper. 590 POULTRY. Put them in a pot with some chopped onions, a little butter, and water enough to steam. Let them stew gently with the lid on, and then let the water evaporate and then brown them. Serve with green peas and jelly. FRCIASSEED DUCK. Cut the duck into four quarters ; chop an onion fine, and put all into a pot ; cover with water, and add more as it boils away. Stir a little celery seed, or celery chopped up fine, three or four strips of salt pork, and when nearly done add a tablespoonful of Worcester sauce. Build a mound of mashed potatoes around your dish and carefully lay the contents of the fricassee in the center. Season with salt and pepper. This makes a juicy and delicious dish. ROAST GOOSE. Make a dressing of bread crumbs, onions and potatoes cut fine. Sea- son with pepper, salt, sage, and butter the size of an egg

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