Roast Gosling
From A guide to modern cookery, 1909
Serves 6
Should not stand waiting.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 352. The excerpt below is the record exactly as published.
ROAST GOSLING The Gosling, in order to be roasted, should just have reached its full growth. In England the bird is stuffed with Sage and Onions (No. 1944), and it is always accompanied by Apple Sauce (No. 112)
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