To Roast a Goose

Ingredients

• Take a young goose
• two ounces of onions
• one ounce of green sage
• a large coffee-cup of stale bread-crumbs
• the same of mashed potatoes
• a bit of butter as big as a walnut
• the yolk of an egg or two

Method

1. 1

   Make the stuffing with onions and sage, add bread-crumbs, mashed potatoes, pepper, salt, butter, and egg yolks.

2. 2

   Stuff the goose without filling it entirely.

3. 3

   Roast for two hours or more, basting with salt and water, then with its own dripping.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 26. The excerpt below is the record exactly as published.

TO ROAST A GOOSE. 65 Such a bustle ensued, that you might have thought a goose the rarest of all birds, a feathered phenomenon to which a black swan was a matter of course ; and in truth it was something very like it, in that house. Mrs. Cratchit made the gravy (ready beforehand in a little saucepan) hissing hot; Master Peter mashed the potatoes with incredible vigor; Miss Belinda sweetened up the apple-sauce; Martha dusted the hot plates; Bob took Tiny Tim beside him in a tiny cor- ner at the table ; the two young Cratchits set chairs for everybody, not forgetting themselves, and, mounting guard upon their posts, crammed spoons into their mouths, lest they should shriek for goose before their turn came to be helped. At last the dishes were set on, and grace was said. It was succeeded by a breathless pause, as Mrs. Cratchit, looking slowly all along the carving-knife, prepared to plunge it in the breast; but when she did, and when the long-expected gush of stuffing issued forth, one murmur of delight arose all round the board, and even Tiny Tim, excited by the two young Cratchits, beat on the table with the handle of his knife, and feebly cried, Hurrah ! There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavor, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed potatoes, it was a sufficient dinner for the whole family ; indeed, as Mrs. Cratchit said with great delight (sur- veying one small atom of a bone upon the dish), they hadn’t ate it all at last! Yet every one had had enough, and the youngest Cratchits in particular were steeped in sage and onion to the eyebrows! — A Christmas Carol : Charles Dickens. To Roast a Goose. “Take a young goose, pick, singe, and clean well. Make the stuffing with two ounces of onions (about four common-sized) and one ounce of green sage chopped very fine ; then add a large coffee-cup of stale bread-crumbs and the same of mashed pota- toes, a little pepper and salt, a bit of butter as big as a walnut, the yolk of an egg or two

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