Roast Goose with Potato Stuffing
young goose weighing about 8 lbs
thin slices of pork
1 - For roasting a young goose, allow 18 minutes to the pound; for an old goose, 25 minutes; for goslings, 15 minutes.
2 - Tahe a young goose weighing about 8 pounds.
3 - Before it is drawn, it should be singed, washed well in hot water and dried carefully.
4 - To flatten the breast bone strike it with a rolling pin.
5 - After the goose has been filled with potato stuffing, sewn up and trussed, lay across the breast thin slices of pork,
if the bird is not fat.
6 - When it has baked 45 minutes in a hot oven, take it out, pouring off all the fat in the pan, sprinkling the goose with salt
and pepper and dredging it with flour before putting it back in the oven.
7 - Let the flour brown, then add 1 cup of hot water and add a thickening of browned flour.
8 - Serve with apple sauce.
Potato stuffing is made as follows: -
Mix together 2 cps hot mashed potatoes, 1 1/4 cps soft stale bread crumbs, 1/3 cp butter, 1 1/2 tsp salt, 1 tsp sage,
and 1 egg.
Put with this 1 onion chopped fine and 1/4 cp fat salt pork well chopped. :