Roast and Stuffed Goose

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 1 goose, and for its stuffing:
  • ¾ pound of Italian rice
  • ½


The goose should have a plump breast and its feet should be yellow, which denotes youth. If the weather is cold, the goose will be improved in flavour if it is hung for a day or so.

When ready to be cooked, its neck and giblets are put in a pan with a little salted water and cooked gently to provide the basis of the accompanying gravy. The goose liver should be blanched and set aside to