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Roast Goose

A goose roasted with seasoned mashed potatoes, cooked in water and basted, then drained of excess fat for gravy.

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

Ingredients

Directions

Prepare

  1. Parboil the goose for at least 2 hours.

  2. Stuff the goose with seasoned mashed potatoes.

Roast and make the gravy

  1. Roast the goose in a pan with 1 pint of water.

  2. Baste the goose often.

  3. When done, pour off the excess fat, as it is too rich for the gravy.

  4. Add water to make up the required amount for the gravy.

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
Provides the main meat, and its fat drips into the pan during roasting.
Seasoned mashed potatoes
Fill the cavity, adding moisture and flavour to the meat as it cooks.
Water
Keeps the pan moist during roasting and dilutes the fat to make the gravy.

The step that matters

Pour off the excess fat. Goose carries a lot of rendered fat. Removing the excess before making the gravy keeps the sauce from tasting greasy and too rich.

“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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