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To Roast a Goose
Preparation info
- Difficulty
Medium
- Ready in
1 hr 30
Appears in
By Eliza Acton
Published 1845
[In best season from September to March.]
Ingredients
Method
After it has been plucked and singed with care, put into the body of the goose two parboiled onions of moderate size finely chopped, and mixed with half an ounce of minced sage-leaves, a saltspoonful of