Roast Goose

Ingredients

• boiled three white potatos
• three onions
• a spoonful of butter
• a little salt
• black pepper
• a tablespoonful of finely-rubbed sage leaves

Method

1. 1

   Pick and singe the goose, clean it, and cook the liver and gizzard.

2. 2

   Mash boiled potatoes, mix with drained onions, butter, salt, pepper, and sage.

3. 3

   Stuff the goose, sew it up, and roast for 1.75 hours, basting often.

4. 4

   Prepare gravy with liver and gizzard.

5. 5

   Serve with apple sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 29. The excerpt below is the record exactly as published.

ROAST GOOSE. The goose is best in the autumn and early part of winter — • never good in spring. What is called a green goose is four months old. It is insipid after that, though tender. Pick well and singe the goose, then clean carefully. Put the liver and gizzard on to cook as a turkey’s. When the goose is washed, and ready for stuffing, have boiled three white potatos, skin and mash them ; chop three onions very fine, throw them into poultry and game 43 cold water; stir into the potatos a spoonful of butter, a little salt and black pepper, a tablespoonful of finely-rubbed sage leaves

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