Roast Goose

Ingredients

• 1 medium-sized Goose
• 1 tablespoonful flour
• pint good stock made from the giblets
• salt and pepper

Method

1. 1

   Prepare goose, stuff the body with sage and onion stuffing, then tie the ends of the legs together.

2. 2

   Cover with fat and roast slowly, allowing 12 minutes to each pound.

3. 3

   If not browning sufficiently, dredge over with flour in the last hour.

4. 4

   When done, pour the fat from the tin, add flour, stock, salt, and pepper.

5. 5

   Boil up, pour a little round the goose, and serve the remainder in a tureen.

6. 6

   Serve with apple sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 45. The excerpt below is the record exactly as published.

Roast Goose. l medium-sized Goose. Pi'epare goose, stuff the body of the bird Avell with sage and onion stuffing, then tie the ends of the legs together. Cover with fat and roast slowly, alloAving 12 minutes to each pound. If not broAvning sufficiently Avell, dr^ge over with flour in the last | hour. When done, pour the fat from the tin, add to what is left 1 table- spoonful flour, pint good stock made from the giblets, salt and pepper

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