1147. GREEN-GOOSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Draw the goose, pick off all the stubble-feathers, scald the legs, and rub off the skin with a cloth.
  2. Cut the tips of the feet, and twist the legs round so as to let the web of the feet rest flat upon the thighs; then truss the goose in the ordinary way, as directed for pheasants.
  3. Place it on a spit, and roast it before a brisk fire, for about three quarters of an hour.
  4. When done, dish it up with water-cresses round it, pour some gravy under, and serve.
Original Text
1147. GREEN-GOOSE. DRAW the goose, pick off all the stubble-feathers, scald the legs, and rub off the skin with a cloth; cut the tips of the feet, and twist the legs round so as to let the web of the feet rest flat upon the thighs; then truss the goose in the ordinary way, as directed for pheasants. Place it on a spit, and roast it before a brisk fire, for about three quarters of an hour; when done, dish it up with water- cresses round it, pour some gravy under, and serve. Ducklings are roasted and served in the same way as the above.
Notes
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