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Roast Goose

A goose should never be over a year old; a tough goose is difficult to carve and eat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Roast Goose

Ingredients

Directions

  1. Separate the leg from the body by inserting a fork into the small end of the leg and cutting through the joint with a knife.

  2. Remove the wing by inserting a fork into the small end of the wing and cutting through the joint.

  3. Carve the breast into long, even slices.

  4. Cut off the back and lower side bones, as well as the lower side bones by the wing.

  5. Serve a little of the dressing from inside by making a circular slice in the apron.

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.

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