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Roast Wild Goose or Turkey

A roasted wild goose or turkey baked with flour, salt, pepper, onion strips, and water, then stuffed with soaked bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 1 ingredients
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Roast Wild Goose or Turkey

Ingredients

Directions

Prepare

  1. Pick and wash the fowl with cold water thoroughly.

  2. Put the fowl in a roaster and sprinkle it well with flour, salt, and pepper. (Use strips of onion for goose.)

Braise

  1. Add a quart of water to the roaster, cover tightly, and bake for two hours.

  2. Pour off the broth onto dry bread broken up fine.

Stuff and finish

  1. When the bread is thoroughly soaked, stuff the fowl.

  2. Return the stuffed fowl to the oven and bake for one hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Fowl (in the method)
The main meat, which stays moist when covered and baked slowly in liquid.
Bread (in the method)
Absorbs the broth, becoming a moist stuffing that flavours the bird.

The step that matters

Cover the roaster tightly for the first two hours. Covering traps steam so the bird cooks in its own moisture and the liquid stays in the pan. Loose covering lets the meat dry out before the bread stuffing has soaked up the broth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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