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Roast Goose
From Buckeye cookery, 1892
Serves 3
Apple sauce and onion sauce are proper accompaniments.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 94. The excerpt below is the record exactly as published.
Roast Goose. The goose should ‘not be more than eight months old, and the fatter the more tender and juicy the meat. <A ‘‘ green” goose (four months old) is the choicest. Kill at least twenty-four hours before cooking; cut the neck vlose to the back, beat the breast-bone flat with a rolling-pin, tie the wings and legs securely, and stuff with the following mixture: three pints bread crumbs, six ounces butter or part butter and part salt pork, two chopped onions, one tea-spoon each. of sage, black pepper and salt. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in a baking-pan with a little water, and baste frequently with © salt and water (some add onion and some vinegar), turning often so_ that the sides and back may all be nicely browned. When nearly done baste with butter and a little four. Bake two hours, or more if old; when done take from the pan, pour off the fat, and to the ean gravy left add the chopped giblets which have previously been stewed till tender, together with the water they were boiled in; thicken with a little flour and butter rubbed together, bring to a boil, and serve with currant jelly
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Cook this with the app: pantry check, scaling, and the assistant.