Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Young Goose
  • 4 Onions
  • A Cupful of Mashed Potatoes


Aroast goose, properly prepared, is a very savory dish, whether the Fowl is wild or tame. But, as mentioned above, the Goose must be tender. If the breastbone yields easily to pressure and the pinions are very tender, the legs smooth and yellow and free from feathers, the Goose is young. In picking a Goose never scald it, as this utterly ruins the flesh. The Goose must