Recipes > Meat > Goose > Roast Goose with Bread and Apple Dressing

Roast Goose with Bread and Apple Dressing


Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up.

Push back skin and cut off neck.

In the skin put 2 apples, which have been pared, quartered and cored; tie the skin.

Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven.

When seared, baste with 2 cups cold water; turn breast side down and roast two hours, basting three or four times with cold water.

Ten minutes before serving turn breast side up. Remove fat and make gravy.



  • 1 tablespoon drippings or butter
  • 2 tablespoons chopped onions
  • 1 quart finely chopped apples
  • 4 cups stale bread crumbs
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1 egg


Put drippings and onion into frying pan, cook a few minutes and add apples.

Cover bread with cold water a few minutes, drain and press out all water.

Put into pan, add seasoning and beaten egg; mix well until thoroughly cooked.

Giblet Gravy

Boil neck, gizzard and wing tips together until tender.

Pour off excess of fat in pan in which goose has been roasted; add enough stock from the gizzard and neck to make 3 cups of gravy.

Chop gizzard, liver and heart and add.

Add 1 teaspoon finely cut onion, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water and boil 3 minutes.


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The New Dr. Price Cookbook (1921).

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