To Roast a Goose

Ingredients

• two parboiled onions of moderate size
• half an ounce of minced sage-leaves
• a saltspoonful of salt
• half as much black pepper
• a small slice of fresh butter
• a teaspoonful of made-mustard
• half as much of cayenne
• a glass of port wine

Method

1. 1

   After plucking and singeing the goose, fill it with chopped onions, sage, salt, and pepper mixed with butter.

2. 2

   Truss the goose and roast it at a brisk fire, basting constantly.

3. 3

   Serve with brown gravy and apple or tomato sauce.

4. 4

   For stronger seasoning, use raw onions or add breadcrumbs or minced apples.

5. 5

   Optionally, fill with mashed potatoes mixed with butter, cream, and seasonings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 252. The excerpt below is the record exactly as published.

TO ROAST A GOOSE, [In best season from September to March, j Goose for roasting. After it has been plucked and singed with care, put into the body of the goose two parboiled onions of moderate size finely chopped, and mixed with half an ounce of minced sage-leaves, a saltspoonful of salt, and half as much black pepper, or a proportionate quantity of cayenne ; to these add a small slice of fresh butter. Truss the goose, and after it is on the spit, tie it firmly at both ends that it may turn steadily, and that the seasoning may not escape ; roast it at a brisk fire, and keep it constantly basted. Serve it with brown gravy, and apple or tomata sauce. When the taste is in favour of a stronger seasoning than the above, which occurs we apprehend but seldom, use raw onions for it and increase the quantity ; but should one still milder be preferred, mix a handful of fine bread-crumbs with the other ingredients, or t wro or three minced apples. The body of a goose is sometimes filled entirely with mashed potatoes, which, for this purpose, ought to be boiled very dry, and well blended with two or three ounces of butter, or with some thick cream , some salt, and white pepper or cayenne : to these minced sage and parboiled onions can also be added at pleasure. A teaspoonful of made-mustard, half as much of salt, and a small portion of cayenne, smoothly mixed with a glass of port wine

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