Roast Goose
- Goose
- Giblets, stewed & chopped
- Flour
- Butter
- For the stuffing:
- 3 pints bread crumbs
- 6 ounces butter
- 1 tsp sage
- 1 tsp black pepper
- 1 tsp salt
- 1 onion, chopped
Mix all of the ingredients for the stuffing together. Stuff the goose. Be careful not to stuff very full and stitch openings firmly together to keep the flavor in and the fat out.
Place in a baking pan with a little water. Baste frequently with salt and water. Turn often so that the sides and back may be nicely browned. Bake with love for 2 hours or more. When done, remove from the pan and pour off the fat.
Add the stewed, chopped giblets to the brown gravy left. Add the water in which the giblets were boiled in. Thicken with a little flour and butter rubbed together. Bring to a boil. Serve.
Place in a baking pan with a little water. Baste frequently with salt and water. Turn often so that the sides and back may be nicely browned. Bake with love for 2 hours or more. When done, remove from the pan and pour off the fat.
Add the stewed, chopped giblets to the brown gravy left. Add the water in which the giblets were boiled in. Thicken with a little flour and butter rubbed together. Bring to a boil. Serve.
Submitted by Jul 11, 2009
14 min
120 min
134 min