Roast Goose

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Stuffing
For the goose
Accompaniments
Instructions (14)
Stuffing Preparation
  1. Take sage, wash it, pick it clean, and chop it small.
  2. Mix the chopped sage with pepper and salt.
  3. Roll the mixture with butter.
  4. Put the stuffing into the belly of the goose.
  5. Note: Avoid adding onion to the stuffing unless you are certain everyone likes it.
Goose Preparation
  1. Ensure the goose is clean picked and washed.
  2. Scald the goose in scalding hot water for a minute to easily remove feathers.
  3. Wash the goose with cold water after scalding.
  4. Dry the goose with a cloth.
Roasting
  1. Roast the goose.
  2. Baste the goose with butter during roasting.
  3. When the goose is half done, throw some flour over it to help it brown.
  4. Roasting time: Three quarters of an hour at a large fire, or an hour if the fire is not too large.
Serving
  1. Serve with good gravy in one bason and apple-sauce in another.
Original Text
TAKE sage, wash it, pick it clean, chop it small, with pepper and salt, roll them with butter, and put them into the belly; never put onion into any thing, unless you are sure every body loves it; take care that your goose be clean picked and washed. I think the best way is to scald a goose, and then you are sure it is clean, and not so strong: Let your water be scalding hot, dip in your goose for a minute, then all the feathers will come off clean; when it is quite clean wash it with cold water, and dry it with a cloth; roast it and baste it with butter, and when it is half done throw some flour over it, that it may have a fine brown. Three quarters of an hour will do it at a large fire, if it is not too large, other- wise it will require an hour. Always have good gravy in a bason, and apple-sauce in another.
Notes
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