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

Roast Goose with Bread and Apple Dressing

Instructions

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.

Dressing

Ingredients

  • 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

Instructions

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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Source

The New Dr. Price Cookbook (1921).


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