To Roast a Goose
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve with apple sauce and mashed potatoes.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 37. The excerpt below is the record exactly as published.
TO ROAST A GOOSE. Having drawn and singed the goose, wipe oat the inside with a cloth, and sprinkle in some pepper and salt. Make a stuffing of four good-sized onions, minced fine, and half tneir quantity of green sage-leaves, minced also, a large tea- «upfal of grated bread-crumbs, a piece of butter the size of a walnut, and the beaten yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.