Boned Roast Goose

Served Cold

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 1 goose and for the stuffing:
  • ¼ lb dry breadcrumbs
  • 2


To bone the goose, if the poulterer will not oblige, lay it down on its breast so that its spine faces upwards, and with a short, firm, sharp knife cut the flesh deeply along the line of the backbone. With the knife lever the flesh away from each side of the backbone until the legs are reached. These are rather difficult, but with a proper knife the flesh can be cut away from the bones and thes