Recipes > Meat > Goose > Roast Goose

Roast Goose


  • 1 Goose
  • Sage and onion stuffing
  • 1 1/2 ounces of flour
  • 1 onion
  • 1 apple
  • 3 sage leaves
  • 1/2 pound of gravy beef
  • 1 quart of water


Stuff the goose by placing the sage and onion forcemeat inside it.

Then truss it nicely and roast it from one and a half to two hours.

If it is a large one, two hours; if a small one, one and a half hours.

To make the gravy, simmer the giblets in water for three hours with half a pound of gravy beef cut in pieces, a sliced onion, apple, and three sage leaves, pepper and salt.

Then stir in a thickening made of the flour, and colour the gravy with a little burnt sugar. If liked, a glass of port wine may be added.

Pour a little gravy round the goose, and serve the rest in a tureen.

Apple or tomato sauce should be served with roast goose.


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The Skilful Cook (1905).

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