Devilled Goose
- Goose
- 1 slice bacon
- 1 pint broth or liquor
- 2 Tbsps pepper vinegar
- 2 Tbsps celery vinegar
- 2 Tbsps made mustard
- 1 Tbsp acid fruit jelly
- Butter
- Salt
- Pepper
- Flour
- For the stuffing:
- Irish potatoes, mashed
- 1 heaping Tbsp butter
- Onions, minced
- Sage
- Parsley
- Thyme
- 1/2 tsp black pepper
Plunge the goose into a pot of boiling water. Let it remain for half an hour. Fill the goose with the stuffing.
Make the stuffing by mixing all of the above ingredients for the stuffing together.
Place the goose in a pan with a slice of bacon and broth or liquor in which any kind of meat has been boiled.
Mix the pepper vinegar, celery vinegar, made mustard and acid fruit jelly. Butter the breast of the goose and pour this mixture over it. Add pepper and salt to taste.
Place in a hot oven at 400°F. Dredge with flour. Baste frequently until done. Serve with its own gravy.
Make the stuffing by mixing all of the above ingredients for the stuffing together.
Place the goose in a pan with a slice of bacon and broth or liquor in which any kind of meat has been boiled.
Mix the pepper vinegar, celery vinegar, made mustard and acid fruit jelly. Butter the breast of the goose and pour this mixture over it. Add pepper and salt to taste.
Place in a hot oven at 400°F. Dredge with flour. Baste frequently until done. Serve with its own gravy.
Submitted by Dec 10, 2009
15 min
30 min
45 min