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Roast Goose, with Sage and Onion

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

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A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

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

Also printed in: La cuisine creole (1885).

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a cupful of stale white bread crumbs
  2. a teaspoon of black pepper
  3. a teaspoon of salt
  4. a cup of milk
  5. four onions

Cook safely

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.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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.

Method

  1. Draw a fine fat goose, stuff it with a seasoning of the following mixture: Take four onions, peel them and boil them ten minutes in plenty of water to take from them the strong taste.
  2. When the onions have boiled take them from the fire, chop fine, and add to them a large spoonful of sage leaves dried and powdered, then add a cupful of stale white bread crumbs, a teaspoon of black pepper, a little cayenne, and a teaspoon of salt.
  3. Mix all together with a cup of milk or beef water, and stuff the goose with it.
  4. Put it in the oven and brown it nicely;
  5. baste often with butter;
  6. when done dish it with its own rich brown gravy, and send to table with a boat of apple sauce.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Pastry brush
Source Public domain in the USA
Credit

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.