Roast Goose, Stuffed with Chestnuts, Apple Sauce

Ingredients

• a fine, tender goose of four pounds
• a pinch of salt
• a gill of white broth (No. 99)

Method

1. 1

   Prepare the goose, fill with stuffing, truss, sprinkle with salt, and roast for one and a half hours.

2. 2

   Baste occasionally.

3. 3

   Dress on a hot dish, untruss, skim fat from gravy, add broth, boil, strain, and serve separately.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 212. The excerpt below is the record exactly as published.

Roast Goose, Stuffed with Chestnuts, Apple Sauce.— Have a fine, tender goose of four pounds, singe, draw, wash well, and thoroughly wipe the interior with a cloth ; then fill it with some stuffing as for the turkey (No. 800). Close both ends, truss well, sprinkle a pinch of salt over, envelop in buttered paper and put it into a roasting -pan. Cook it for one hour and a half in a moderate oven, basting it occasionally with the dripping. Remove from the oven, dress on a hot serving-dish, untruss, skim off the fat from the gravy, add to it a gill of white broth (No. 99)

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