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Roast Goose with Potato Stuffing
- Serves
8
- Difficulty
Medium
Published 1974
Ingredients
1 10 lb 4½ kg - little flour
Method
If a frozen oven-ready goose is used, allow to thaw slowly over a period of at least 12 hours.
Wipe the goose, remove the giblets from the inside and reserve the liver for the stuffing. Set the goose aside while preparing the stuffing.
Mix together the hot potato, onion, chopped goose liver, butter cut in pieces, parsley and mixed herbs. Season to taste with salt and pepper, and
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