Roast Michaelmas Goose

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 goose
  • 4 oz pork
  • 4 oz veal
  • 1 large onion
  • ½ oz butter
  • 2 slices bread soaked in milk
  • 1 egg yolk
  • Parsley, thyme, sage
  • 3 fl oz red wine


    Chop the pork, veal, onion, and the goose liver very finely and brown them in the butter. Squeeze the milk out of the bread and mix together all the ingredients, chopping the herbs finely, and using only a little of the wine to moisten. Season with salt and pepper to taste. Stuff the goose and put into a very hot oven, say 450°F, 230°C, gas mark 8, for fifteen minutes. Reduce heat to 350°F, 180°C, gas mark 4 and cook for fifteen minutes per lb., basting with the remaining wine.