Roast Goose Stuffed with Chestnuts

Ingredients

• Select a tender goose weighing about five pounds
• Chop one shallot very fine
• two scant tablespoonfuls of butter
• one-quarter of a pound of sausage meat
• twelve finely chopped mushrooms
• twelve cooked chestnuts which have been peeled and pounded in a mortar
• Add one pinch of salt
• one-half pinch of white pepper
• one-eighth of a teaspoonful of powdered thyme
• a teaspoonful of finely chopped parsley
• one ounce of fresh bread crumbs
• twenty-four French chestnuts cooked, shelled, and whole

Method

1. 1

   Singe, draw, wash, and dry the goose.

2. 2

   Stuff it with the prepared chestnut mixture.

3. 3

   Sew both ends, truss, and wrap in buttered paper.

4. 4

   Roast in a moderate oven for one and a half hours, basting with drippings.

5. 5

   Serve with sauce made from drippings and white broth.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 114. The excerpt below is the record exactly as published.

Roast Goose stuffed with Ohestnuts Select a tender goose weighing about five pounds. Singe, draw thoroughly, wash and dry. Stuff it with chestnuts pre- pared as follows: Chop one shallot very fine and put it in a saucepan with two scant tablespoonfuls of butter. Cook for two or three minutes. Then add one-quarter of a pound of sausage meat. Cook five minutes. Then add twelve finely chopped mushrooms and twelve cooked chestnuts which bave been peeled and pounded in a mortar. Add one pinch of salt, one-half pinch of white pepper, one-eighth of a teaspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let ali come to a boil and add one ounce of fresh bread crumbs and twenty-four French chestnuts cooked, shelled, and whole

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