Roast Goose, Bread and Apple Dressing

A historical recipe from The New Dr. Price Cookbook, by Royal Baking Powder Company (1921).

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A historical recipe

The New Dr. Price Cookbook, by Royal Baking Powder Company (1921). Project Gutenberg eBook #13669.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Wipe inside with damp cloth, and season with salt and pepper;
put in dressing and sew up.
Push back skin and cut off neck.
In the skin put 2 apples, which have been pared, quartered and cored;
tie the skin.
Put in pan breastbone up;
dust with salt, pepper and flour.
Place in hot oven;
when seared, baste with 2 cups cold water;
turn breast side down and roast two hours, basting three or four times with cold water.
Ten minutes before serving turn breast side up.
Remove fat and make gravy as directed for Roast Poultry.