Roast Wild Goose

Ingredients

• a large onion
• quart finely minced bread-crumbs
• tablespoon minced onion
• teaspoon each salt
• teaspoon each pepper
• teaspoon each sage
• teaspoon each chopped parsley
• one egg
• half cup warm water
• half cup butter

Method

1. 1

   Pick the goose clean, parboil with an onion in salted water until tender.

2. 2

   Rub inside with salt and pepper, stuff with bread dressing, and sew up.

3. 3

   Place in the oven on a dripping pan, baste every ten minutes with butter and drippings, adding water as needed.

4. 4

   When almost done, baste with melted butter and dredge with flour to brown.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 271. The excerpt below is the record exactly as published.

Roast Wild Goose. — Dry pick, as feathers are especially choice, and if possible pick clean, as meat is nicer if not scalded, but if all cannot be removed, plunge tn boiling water, wrap quickly in a woolen cloth and let stand fifteen minutes, when finish picking and scrape with a knife to better clean the skin, singe with alcohol, draw, wash or wipe clean and parboil with an onion inside (a large onion to an eight-pound goose) m slightly salted boiling water till commenc- ing to be tender, half an hour for a young goose, longer if an old one. T^e out, rub inside with salt and pepper and stuff with a Breadr GAME. 825 Dressing as given in first recipe for Roast Turkey, or as follows : Quart finely minced bread-crumbs, tablespoon minced onion, level teaspoon each salt, pepper, sage and chopped parsley if liked, one egg, naif cup warm water, half cup butter

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