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Roast Goose

Ensure the goose is young and properly cooked.

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

Ingredients

Directions

  1. Pick, draw, singe, and wipe the goose.

  2. Stuff the goose with duck or chestnut stuffing.

  3. Sprinkle the goose with a little coarse sea salt.

  4. Baste the goose frequently while roasting.

  5. Skim off all the fat, strain the gravy over the goose, or serve it separately in a sauceboat.

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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