Roast Goose.
- Ingredients—1 Goose.
- Sage and onion stuffing.
- 1½ oz. of flour.
- 1 onion.
- 1 apple.
- 3 sage leaves.
- ½ lb. of gravy beef.
- 1 quart of water.
Method.—Stuff the goose by placing the sage and onion forcemeat inside it.
Then truss it nicely and roast it from one and a half to two hours.
If it is a large one, two hours; if a small one, one and a half hours.
To make the gravy, simmer the giblets in water for three hours with half a pound of gravy beef cut in pieces, a sliced onion, apple, and three sage leaves, pepper and salt.
Then stir in a thickening made of the flour, and colour the gravy with a little burnt sugar. If liked, a glass of port wine may be added.
Pour a little gravy round the goose, and serve the rest in a tureen.
Apple or tomato sauce should be served with roast goose.