Roast Goose with Chestnut Stuffing

Ingredients

• a young goose
• Sprinkle with salt
• and pepper
• four strips of fat salt pork
• one-cup chestnut purée
• one-half tablespoon finely chopped shallot
• three tablespoons butter
• one-fourth pound sausage meat
• twelve fresh mushrooms
• one-half tablespoon finely chopped parsley
• one-third cup soft bread crumbs
• two dozen whole boiled French chestnuts

Method

1. 1

   Singe, wash, clean, stuff and truss the goose.

2. 2

   Sprinkle with salt and pepper, and lay fat salt pork over breast.

3. 3

   Bake in a hot oven for two hours, basting every fifteen minutes.

4. 4

   Remove pork after one and one-half hours.

5. 5

   Remove to hot serving dish and garnish with parsley and strings of holly berries.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 30. The excerpt below is the record exactly as published.

. ROAST GOOSE, CHESTNUT STUFFING. Singe, wash, clean, stuff and truss a young goose. Sprinkle with salt and pepper, and lay four strips of fat salt pork over breast. Put on rack in dripping pan, 118 What to Have for Dinner. and bake in a hot oven, two hours, basting every fifteen minutes with fat in pan. Remove pork, after one and one-half hours of the cooking. Remove to hot serving dish and garnish with parsley and strings of holly ber- ries. CHESTNUT STUFFING. Cook one-half tablespoon finely chopped shallot with three tablespoons butter, five minutes. Add one- fourth pound sausage meat finely chopped, twelve fresh mushrooms finely chopped, and one-cup chestnut purée. Cook seven minutes, season with salt and pepper and add one-half tablespoon finely chopped parsley. Again bring to boiling point and add one-third cup soft bread crumbs and two dozen whole boiled French chestnuts

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