To Stuff and Roast a Goslin

Preparation info

    • Difficulty


Appears in

American Cookery

By Amelia Simmons

Published 1796

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Boil the inwards tender, chop them fine, put double quantity of grated bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2 eggs moulded into the stuffing, parboil 4 onions and chop them into the stuffing, add wine, and roast the bird.

The above is a good stuffing for every kind of Water Fowl, which requires onion sauce.