A large, rather old goose is very good for a supper party if cooked in this way and served with rice. A large fish kettle is necessary, as the goose must be closely covered. The plums are just about ripe at Michaelmas when a young goose was sometimes cooked in this way in Kent. A young goose requires about two-thirds the cooking time of an older one.
Grease a fish kettle, which must be large enough to take the goose comfortably, with the butter and put half the onions in the bottom. Mix the herbs with salt and pepper and sprinkle half of them on top of the onions and put the remaining onion and herbs inside the goose. Lay the goose, breast downwards, in the fish kettle. Mix the stock with the wine or cider and pour it all round the goose. Cover the kettle with foil and then with its lid. Bring just to the boil and then put in the
After 3 (or 2) hours remove the fish kettle from the oven and lift out the goose on to a board or clean dish. Turn the
When the goose is cooked lift it out on to a dish and surround with the plums from inside the bird. The breast and thighs should be nicely browned.
Keep hot while you skim the gravy and lift out some of the plums to add to those around the goose. Pour all the gravy, with any remaining plums, into a sauceboat and serve separately.
©1980 The Estate of Elizabeth Ayrton