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Dutch Stuffed Goose


Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs.

Put in a baking-dish. Pour over the oyster liquor and a little hot water; let bake until done. Baste as often as necessary.

Serve with red currant jelly.


365 Foreign Dishes (1908).


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