To Roast a Goose

Preparation info
    • Difficulty


    • Ready in

      1 hr 30

Appears in

By Eliza Acton

Published 1845

  • About

[In best season from September to March.]


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