Roast Goose, Giblet Gravy

Ingredients

• a young goose
• Sprinkle with salt
• and pepper
• reserve stock
• Melt three tablespoons butter
• three and one-half tablespoons flour
• two tablespoons Madeira wine

Method

1. 1

   Prepare the goose by cleaning and stuffing it, then roast in a hot oven for two hours, basting regularly.

2. 2

   For the gravy, cook giblets until tender, chop, and make a roux with butter and flour, adding reserved stock and Madeira wine.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 32. The excerpt below is the record exactly as published.

ROAST GOOSE, GIBLET GRAVY. _ Singe, remove pin feathers, wash and scrub a young goose in hot soap suds; then draw. Wash in cold water, wipe, stuff and truss. Sprinkle with salt and pepper, and put breast down on rack in dripping pan. Putin a hot oven and bake two hours, basting every fifteen minutes with fat in pan. Place on back for the last fifteen minutes of the cooking. Remove to hot platter and garnish with watercress and bright red cranberries. 124 What to Have for Dinner. STUFFING. Put eight medium-sized hot boiled potatoes through a potato ricer. Add one cup cream, one-third cup melted butter, and three eggs well beaten. Season with salt and pepper. GIBLET GRAVY. Cook giblets (heart, liver and gizzard) until tender. Drain, reserve stock, and finely chop giblets. Melt three tablespoons butter and cook until browned; add three and one-half tablespoons flour and continue the browning; then pour on gradually, while stirring con- stantly, reserved stock; there should be one and one- half cups. Add two tablespoons Madeira wine

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