The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Roast Goose

Singe and remove the pin-feathers from a goose. Wash it in hot, soapy water. Draw it and rinse it in cold water. Fill it two-thirds full with Stuffing for Poultry, or Potato Stuffing. Truss it, and rub the surface with butter, or lay fat salt pork on the breast. Dredge it with salt and pepper, heat it to warm the pan, and roast it in an insulated oven heated as directed for roasts on [page 225], allowing fifteen or twenty minutes a pound.