Roast Goose Stuffed with Chestnuts

Ingredients

• a goose
• two onions
• an ounce of chopped fat bacon
• seasoned with salt
• seasoned with pepper
• seasoned with nutmeg

Method

1. 1

   Prepare the goose as previously described.

2. 2

   Chop liver and onions, fry with bacon for seven or eight minutes.

3. 3

   Prepare a garnish of chestnuts, mix with the stuffing, season, and stuff the goose.

4. 4

   Truss, dip in boiling water, and roast for about an hour and a quarter, basting often.

5. 5

   When ready, dish up with good brown gravy underneath.

Nutrition per serving

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- crumbs, the whole prepared in a similar manner to the stuffing as for roast duck. When the goose is thus pro- perly stuffed truss it in the usual way for roasting, and then dip it in boUing water; dry it, and set it before an even fire to roast for about an hour and a half, according to size, taking care to frequently baste it. When the goose is well cooked take it away from the fire, remove the string, dish up, pour some rich brown gravy under, and serve with Apple sauce (No. i8i) in a sauce-boat apaH. 640. ROAST GOOSE STUFFED WITH CHESNUTS. Prepare a goose as in the previous number ; cut the liver into small dice, and chop up fine two onions and fry these with about an ounce of chopped fat bacon

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