Roast Goose

Ingredients

• one pound and a half of onions
• two dozen green sage-leaves
• two ounces of bread-crumbs
• a fine fat goose
• seasoned with salt
• seasoned with pepper

Method

1. 1

   Prepare the goose by drawing and singeing it.

2. 2

   Stuff it with onions, sage, goose-liver, and bread-crumbs prepared similarly to the stuffing for roast duck.

3. 3

   Truss the goose, dip in boiling water, dry, and roast for about an hour and a half, basting frequently.

4. 4

   When cooked, remove the string, dish up, pour rich brown gravy underneath, and serve with apple sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 138. The excerpt below is the record exactly as published.

seasoned with salt, pepper, and grated nutmeg for about ten minutes, stirring the while with a wooden spoon; then add an ounce of bread-crumbs, and 3i8 PRACTICAL HOUSEHOLD COOKERY. stir the mutare over the fire for two or three minutes longer. When cool stuff the duck with it ; truss the duck in the usual way ; dip it in boiling water for two minutes ; dry, and set it to roast before a brisk fire for twenty minutes. When done, untie the string; dish up, pour under some rich gravy free from fat, and serveu 6S9. ROAST GOOSE. Having selected a fine fat goose, draw and singe it as previously described for capon A la Napolitaine; then stuff it with one pound and a half of onions, two dozen green sage-leaves, the goose-liver, and two ounces of bread- crumb

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