Roast Goose with Potato Stuffing

Ingredients

• 1 goose (about 8 pounds)
• Salt and pepper
• Potato stuffing
• Flour
• Salt pork if goose is not fat

Method

1. 1

   Select a goose that is about four months old; an old goose is better braised than roasted.

2. 2

   Singe the goose, wash it carefully in hot water, and wipe it dry before drawing it.

3. 3

   Flatten the breast-bone by striking it with a rolling-pin.

4. 4

   Partly fill the goose with potato stuffing, stitch up the openings and truss it.

5. 5

   If it is not fat, lay thin slices of pork upon the breast, but if the goose has considerable fat, omit the pork.

6. 6

   Bake in a hot oven (400-480° F) for forty-five minutes, remove it from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge with flour, and return it to the oven.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 24. The excerpt below is the record exactly as published.

ROAST GOOSE WITH POTATO STUFFING I goose (about 8 pounds) Salt and pepper Potato stuffing Flour Salt pork if goose is not fat

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