To Roast a Goose
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- 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 the goose, then split it, lay it down, and dust it with flour;
- when it is thoroughly hot, baste it with nice lard;
- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Pastry brush