A Stubble Goose

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a few leaves of sage washed clean ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]
a large piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little hot boiling hot water ↝ Water, tap [Tap water]
good gravy sauce ↝ White sauce or gravy [Dips, gravies, other sauces]
apple-sauce ↝ Applesauce, regular [Apples]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (12)

Chop two onions and a few sage leaves as fine as possible.
Mix the chopped onions and sage with a large piece of butter, some salt, and pepper.
Put the mixture into the body of the goose.
Tie both ends of the goose.
Put the goose down to the fire to roast.
Singe and dredge the goose with flour.
When the goose is thoroughly hot, baste it with fresh butter.
When the goose is near done, dredge it again.
Keep basting the goose until the froth rises and the steam draws to the fire.
Take the goose up and put it into your dish.
Pour a little hot boiling water over the goose.
Serve the goose with good gravy sauce in one boat, apple-sauce in another, and mustard.

Original Text

A Stubble Goose.
TAKE two onions, with a few leaves of sage washed clean, and chop them as fine as possible. Mix with them a large piece of butter, some salt, and pepper. Put this into the body of the goose, then tie both ends, and put it down to the fire to roast. Singe and dredge it with flour, and when it is thoroughly hot, baste it with fresh butter. When near done, dredge it again, and keep basting it till the froth rises, and the steam draws to the fire, then take it up, put it into your dish, pour a little hot boiling hot water over it, and serve it up with good gravy sauce in one boat, apple-sauce in another, and mustard.

Notes

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