Skip to main content
Main

Roast Goose

A goose roasted with stuffing, water, salt, and served with apple sauce.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Roast Goose

Ingredients

Directions

Prepare and roast

  1. Prepare the goose as for a chicken, using potato or onion stuffing.

  2. Place in a dripping pan.

  3. Add 1 cup water and 1 teaspoon salt.

  4. Roast for 1 hour in a cooking oven, basting every 10 minutes.

Finish and serve

  1. Cool the oven and finish at a moderate heat.

  2. Allow 25 minutes per pound for a goose; 15 minutes per pound for a gosling.

  3. Serve with apple sauce.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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

Goose (in the method)
Fatty meat that renders its fat as it roasts, keeping the flesh moist and the skin crisp.
Water
Water in the pan makes steam and keeps the drippings from scorching.

The step that matters

Cool the oven and finish at a moderate heat.. Lowering the heat lets the thick bird cook through to the centre without the outside burning or drying out, which is why the finishing stage matters.

“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.

More roasted goose recipes

with Apple Dressing 4with Apple Sauce 3with Sage and Onions 3 See all 130 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes