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Roast Goose

A stuffed goose covered with a flour‑water paste while baking, removed before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roast Goose

Ingredients

Directions

  1. Stuff the goose as you would for ducks.

  2. Cover the goose with a paste made of flour and water while baking.

  3. Remove the paste before serving.

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.

Explore the science

What each ingredient does

Goose
Is the main protein being roasted, and its fat renders during cooking.
Flour
Combines with water to form a paste that shields the goose skin while it bakes.
Water
Mixes with flour to make the protective paste that covers the goose.

“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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