Roast Goose with Stuffing

Ingredients

• Select a goose of suitable size for the number to be served.
• One pound to a person is usually allowed.
• Dress and clean goose by scrubbing it inside and outside with soda water.
• after the first hour, add 1 cupful water.
• make gravy by adding 1 cup white sauce

Method

1. 1

   Dress and clean goose.

2. 2

   Rub with flour, salt and pepper.

3. 3

   Place breast down in a roasting pan.

4. 4

   Baste with drippings; after the first hour, add water.

5. 5

   For an 8-pound goose, allow 4 hours in a slow oven.

6. 6

   Skim off most fat and make gravy.

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 24. The excerpt below is the record exactly as published.

ROAST GOOSE WITH STUFFING Select a goose of suitable size for the number to be served. One pound to a person is usually allowed. Dress and clean goose by scrubbing it inside and outside with soda water. Rinse in boiling water and dry; stuff and sew up or skewer. Rub with flour, salt and pepper, mixed. Place breast down in a roasting pan. Baste with the drippings; after the first hour, add 1 cupful water. Turn breast one side down in a roasting pan. For an 8-pound goose, allow 4 hours in a slow over. Skim off most of the fat in the pan and make gravy by adding 1 cup white sauce

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