Roast Goose
- Goose
- Lard or butter
- For the dressing:
- Mealy Irish potatoes, boiled & finely mashed
- 1 small lump of butter
- Salt or bacon, finely chopped
- Onion, minced
- Parsley
- Thyme
- Pinch of sage, chopped or powdered
A goose must never be eaten the same day it is killed. Before cooking, let it lie for several hours in weak salt and water to remove the strong taste. Plunge in boiling water for 5 minutes if old.
Mix all of the ingredients for the dressing together.
Fill the goose with the dressing. Grease with lard or butter. Lay in a pan with the giblets, neck, etc. Pour in 8 ounces of boiling water. Set in a hot oven at 400°F and baste frequently. Turn so that every part may be equally browned.
Serve with gravy or onion sauce.
Mix all of the ingredients for the dressing together.
Fill the goose with the dressing. Grease with lard or butter. Lay in a pan with the giblets, neck, etc. Pour in 8 ounces of boiling water. Set in a hot oven at 400°F and baste frequently. Turn so that every part may be equally browned.
Serve with gravy or onion sauce.
Submitted by Dec 10, 2009
15 min
30 min
45 min