Roasted Goose
- Bread-crumbs
- Few sage leaves
- 2 OR 3 onions, (chopped fine)
- Butter
- 1 teaspoonful of pepper
- 2 teaspoonful of salt
- Flour
Make a stuffing of bread-crumbs, a few sage leaves, and two or three onions, (chopped fine), together with a good lump of butter, a teaspoonful of pepper, and two teaspoonful of salt. When your goose is well prepared, put in the stuffing, spit it, dust it with flour, and set it before the fire. When it is thoroughly hot, baste it with fresh butter. If it be a large goose, it will require a hour and a half to roast. When cooked enough, dredge and baste it.
Submitted by Aug 25, 2009
15 min
30 min
45 min