Roast Goose Stuffed with Chestnuts

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

a goose ↝ Goose, liver, raw [Poultry Products]
minced bacon ↝ Beef, bacon, cooked [Bacon]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
chestnuts, which have been previously cooked and peeled ↝ Chestnuts [Nuts and seeds]
its own gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Prepare a goose and stuff it with a mixture of minced bacon, the liver, salt, pepper, grated nutmeg, and chestnuts, which have been previously cooked and peeled.
Baste the goose well whilst roasting.
When cooked, serve with its own gravy, and sprinkle with salt, pepper, and the juice of a lemon.

Original Text

Roast Goose Stuffed with Chestnuts.

Prepare a goose and stuff it with a mixture of minced bacon, the liver, salt, pepper, grated nutmeg, and chestnuts, which have been previously cooked and peeled. Baste the goose well whilst roasting. When cooked, serve with its own gravy, and sprinkle with salt, pepper, and the juice of a lemon.

Notes

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