695 GOOSE, A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
seasoning
goose
for serving
Instructions (3)
  1. Draw a fine fat goose, and stuff it with the following seasoning:—Chop six large onions and about one third of the quantity of green-sage-leaves; parboil these in water for three minutes, then drain them up in a sieve, and afterwards put them into a small stewpan with two ounces of butter, pepper and salt, and allow the whole to simmer gently over a slow fire for a few minutes, stirring the seasoning the whole of the time with a wooden spoon.
  2. When the goose is stuffed, truss it for roasting, run the spit through it, then fasten it on by the means of a strong iron skewer laid upon the back of the goose, and secured at each end with string.
  3. The goose should now be put down to the fire to roast, which will require about an hour and a half, according to its size—taking particular care to baste it frequently; when done, take it off the spit, dish it up with a rich brown gravy under it, and send to table with a boat of apple-sauce.
Original Text
695 GOOSE, A L'ANGLAISE. Draw a fine fat goose, and stuff it with the following seasoning:—Chop six large onions and about one third of the quantity of green-sage-leaves; parboil these in water for three minutes, then drain them up in a sieve, and afterwards put them into a small stewpan with two ounces of butter, pepper and salt, and allow the whole to simmer gently over a slow fire for a few minutes, stirring the seasoning the whole of the time with a wooden spoon. When the goose is stuffed, truss it for roasting, run the spit through it, then fasten it on by the means of a strong iron skewer laid upon the back of the goose, and secured at each end with string. The goose should now be put down to the fire to roast, which will require about an hour and a half, according to its size—taking particular care to baste it frequently; when done, take it off the spit, dish it up with a rich brown gravy under it, and send to table with a boat of apple-sauce.
Notes
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