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Goose

Flavor.of.Europe's picture
Ingredients
  Young goose 9 Pound (1 Whole)
  Water 1⁄4 Cup (4 tbs)
  Flour 1 Tablespoon (For Dredging)
  Goose fat/Beef drippings 2 Tablespoon
  Raw potatoes 2 Pound
  Chopped thyme 1⁄2 Teaspoon
  Onions 2
  Sage leaves 1 , crumbled
  Butter 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Boil the potatoes in salted water in their jackets.
Peel and mash them while still warm.
Lightly fry the onions and liver in butter.
Add to the mashed potatoes, together with the herbs and seasonings.
Be generous with the pepper, as the stuffing should taste slightly "hot." Put the stuffing into the belly of the bird and sew up the vent.
Do not overstuff, or the stuffing will swell and burst out in the cooking.
Plaster the bird with the drippings and lay on a roasting pan with the water.
Bake for approximately 2 hours in a moderate oven (360°).
Baste from time to time.
In the last half hour, dredge the breast with a little flour.
Baste with hot fat and allow to crisp.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry
Servings: 
26

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