To roast a Stubble Goose

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a few sage leaves ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a good lump of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tea spoonful of pepper ↝ Spices, pepper, black [Spices and Herbs]
two of salt ↝ Salt, table, iodized [Spices and Herbs]
your goose ↝ Goose, liver, raw [Poultry Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
boiling water ↝ Water, tap [Tap water]

Instructions (8)

Chop a few sage leaves, and two onions very fine.
Mix them with a good lump of butter, a tea spoonful of pepper, and two of salt.
Put it in your goose.
Spit it and lay it down.
Finge it well, dust it with flour.
When it is thoroughly hot baste it with fresh butter.
If it be a large one it will require an hour and a half before a good clear fire.
When it is enough, dredge and baste it, pull out the spit, and pour in a little boiling water.

Original Text

To roast a Stubble Goose.
CHOP a few sage leaves, and two onions
very fine, mix them with a good lump of but-
ter, a tea spoonful of pepper, and two of salt,
put it in your goose, then spit it and lay it down,
finge it well, dust it with flour; when it is
thoroughly hot baste it with fresh butter: if it
be a large one it will require an hour and a half
before a good clear fire; when it is enough,
dredge and baste it, pull out the spit, and pour
in a little boiling water.

Notes

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