Roast Goose with Potato Stuffing

Name: Roast Goose with Potato Stuffing
Yield: Serves 8
Ingredients: 2 lb (1 kg) hot mashed potato; 1–2 tablespoons finely chopped parsley; 1 large onion, finely chopped; 3 oz (75 g) butter little flour; freshly milled pepper; 1 egg; pinch mixed herbs; little flour; 1 (10 lb) (4½ kg) oven-ready goose; liver from the goose

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

1 (10 lb) (4½ kg) oven-ready goose
little flour

Main course

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