The following recipe for Roast Goose With Potato Stuffing is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be orderable in the third week of January, 2021. (Please mark your calendar!) The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
- 1 goose (about 8 pounds)
- Salt and pepper
- Potato stuffing
- Salt pork if the goose is not fat
Select a goose that is about four months old; an old-goose is better braized than roasted. Singe the goose, wash it carefully in_hot w.ater, and wipe it dry before drawing it. – Flatten the-breast-bone by striking it with a rolling-pin. Partly-fill the goose with-potato stuffing, stitch up the openings and truss il. If it is not fat, lay thin slices of pork loin upon the breast, but if the goose has considerable fat, omit the pork. Bake in a hot oven for forty-five minutes, remove it from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge with flour, and return it to the oven.
When the flour is a good brown, pour one cup of hot water into the pan and baste the goose often, dredging it each time with a slight sifting of flour to absorb the fat. Allow eighteen minutes to the pound for a young goose and twenty-five for one that is old. Remove the goose from the pan, add a cup of hot water to the gravy and thicken it, if necessary, with browned flour. Garnish the goose with parsley and serve with giblet gravy.
Goslings may be roasted in the same way, allowing, however, only fifteen minutes to the pound for cooking.
Applesauce is often served with roast goose.
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