Oison Rotie
Ingredients
Directions
Choose a fleshy and fat green goose.
Roast the goose plain, without any stuffing.
Serve with good 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.
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