Name: Roast Goose
Yield: serves 4-5
Ingredients: 6 oz salt pork or bacon (quite fatty) – de-rinded and finely chopped; 1½ lb potatoes – peeled and cut into small cubes; 1 medium-sized onion – chopped; chopped fresh marjoram and sage to taste; salt; 4 tablespoons chopped parsley; 11 lb goose; freshly ground black pepper; butter

Preparation info

serves
4-5

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

I have two dream Christmas meals. The first would be simply roasted partridge, its pan juices scented with whole slivers of fresh black truffle, served with bread sauce and Château Latour ‘61. The alternative, starting with a dozen raw oysters and finishing with a luxurious ice-cream, centres on this most satisfactory way of cooking your Christmas goose, quoted from a Swabian source by Susan Campbell in her <