Directions for roasting a Goose

Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take Sage, wash it, pick it clean, chop it small, with Pepper and Salt; roll them in Butter and put them into the Belly; never put Onion into any thing unless you are sure every body loves it; take Care that your Goose be clean pick’d and wash’d; I think the best way is to scald a Goose, and then you are sure it is clean, and not so strong: Let your Water be scalding hot, and dip in your Goose for a Minute, then all the Feathers will come off clean; when it is quite clean wash it with cold Water, and dry it with a Cloth; roast it and baste it with Butter, and when it is half done throw some Flour over it, that it may have a fine Brown; three Quarters of an Hour will do it at a quick Fire, if it is not too large, otherwise, it will require an Hour; always have good Gravy in a Bason, and Apple-Sauce in another.