Roast Goose with Compote of Apples

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Cleanse and truss the goose for roasting and fill it with a goose stuffing and fasten it up with a skewer or string.
  2. Rub the goose well over with clean dripping, wrap it in a well greased paper, and put it to roast or bake for three quarters of an hour, according to size.
  3. It should be a pretty golden colour when cooked.
  4. Take up, remove the trussing strings and paper, and serve with a nice hot compote of apples and some thin brown sauce in a boat.
  5. Apple sauce can be served instead of the compote if liked.
Original Text
Roast Goose with Compote of Apples. (Oie rôtie. Compote de Pommes.) Cleanse and truss the goose for roasting and fill it with a goose stuffing and fasten it up with a skewer or string, rub the goose well over with clean dripping, wrap it in a well greased paper, and put it to roast or bake for three quarters of an hour, according to size; it should be a pretty golden colour when cooked. Take up, remove the trussing strings and paper, and serve with a nice hot compote of apples and some thin brown sauce in a boat. Apple sauce can be served instead of the compote if liked.
Notes
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