Roast Goose

Preparation info

  • Difficulty

    Easy

  • 8–10

    helpings

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Prepare the goose, make the stuffing and insert this in the body of the bird. Truss the goose, and prick the skin of the breast. Roast bird in a fairly hot oven (375°–400° F., Gas 5–6) 2½ hr.—until tender. When almost cooked, dredge breast with flour, baste with some of the hot fat and finish cooking. Remove trussing string; dish the bird. Serve with apple sauce and beef gravy handed separately.

Gravy made from goose giblets is very rich, but may be served instead of beef gravy, if desired.