Roast Goose Stuffed with Chestnuts

Ingredients

• a tender goose weighing about five pounds
• one shallot very fine
• two scant tablespoonfuls of butter
• one-quarter of a pound of sausage meat
• twelve finely chopped mushrooms
• twelve cooked chestnuts
• 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

   Prepare goose and stuff with a mixture of shallot, butter, sausage meat, mushrooms, chestnuts, salt, pepper, thyme, parsley, and bread crumbs.

2. 2

   Sew ends, truss, and wrap in buttered paper.

3. 3

   Roast in moderate oven for 1.5 hours, basting with drippings.

4. 4

   Serve with apple sauce.

As published

This recipe was extracted from Kirmess cook book (1907), page 81. The excerpt below is the record exactly as published.

ROAST GOOSE STUFFED WITH CHESTNUTS. Mrs, Seely's Cook Book. Select a tender goose weighing about five pounds. Singe, draw thoroughly, wash and dry. Stuff it with chestnuts prepared as follows: Chop one shallot very fine and put it in a saucepan with two scant tablespoon- fuls of butter. Cook for two or three minutes. Then add one-quarter of a pound of sausage meat. Cook five POULTRY AND GAME. 189 minutes. Then add twelve finely chopped mushrooms and 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, and a teaspoonful of finely chopped parsley. Let all 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.