Roast Goose with Chestnut Dressing

Ingredients

• Prepare the goose as above
• twelve chestnuts, boiled and chopped
• some stale bread cut in dice
• a spoonful of butter
• salt
• pepper
• sage

Method

1. 1

   Prepare the goose and stuff with a dressing made from stale bread, salt, pepper, sage, butter, and chopped chestnuts.

2. 2

   Bake until nice and brown, basting frequently.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 73. The excerpt below is the record exactly as published.

ROAST GOOSE, WITH CHESTNUT DRESSING. Prepare the goose as above and stuff with a dressing made as follows : Take some stale bread cut in dice, salt, pepper, sage and a spoonful of but- ter. Add to this twelve chestnuts, boiled and chopped. Stuff the goose and bake nice and brown, basting frequently. Very nice. — Mrs. Grantees. Poultry. 131 , - CAPONS AND CHICKENS. Capons and chickens are prepared in the same manner for roasting or boihng as turkey. BAKED CHICKEN. SpHt your chicken in the back, !;eason well with salt, pepper and butter. Put water enough in the pan to cook the chicken and have sufficient gravy. Baste often, turning the chicken so as to let it brown on all sides. When done, take up the chicken, thicken with flour and serve in a gravy dish. BROILED CHICKEN. Only j^oung chickens are nice broiled Split down the back ; wipe dry, season the chicken with salt and peppei . Have ready a gridiron placed over hot coals ; place your chicken inside down on this. Broil until nicely browned and well cooked thiough, turning, and being careful that the chicken does not burn. Broil with the chicken some salt pork cut in thin slices. After removing from fire, rub in plenty' of butter, and serve, gar- nished with the pork, slices of lemon and parsley. VIRGINIA FRIED CHICKEN. Dice and fry one-half pound of salt pork until it is well rendered. Pre- pare a young chicken ; cut into pieces for frying ; soak well in salt and water; wipe dry; season with pepper; dredge well with flour, and fry in hot lard until a rich golden color. Take up and keep warm. Pour into the gravy one cup of milk^it is better to use half cream if convenient ; thicken with little flour, adding a spoonful of butter

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