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Elisabeth Ayrton

Roast Goose

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Preparation info
    • Difficulty

      Easy

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

A goose is generally stuffed with a sage and onion stuffing, but a prune stuffing is particularly good.

Rub the goose all over the breast, thighs and legs with flour, pepper and salt. Place in the roasting tray in a preheated oven at 400°

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