Quantity for 6 Persons.
- 1 young goose
- Salt
- 6 pepper-corns
- ⅛ lb. of butter
- ½ onion, sliced
- 2 tbsps. of flour
- 1 pt. cold water
Preparation: The goose is cleaned and dressed. The wings, neck, head and feet chopped off. The fat is trimmed off, even from the bowels, and is soaked in water separately from the meat. The goose is washed and left to soak in cold water for 15 minutes, then dried and rubbed with salt inside and outside. Put it into the oven with 1 pt. of water, sliced onion and pepper-corns. When the water is boiled down pretty much, baste the goose frequently with browned butter. A young goose will be done in 1½ hours. It should be of a light brown color and very crisp. Sprinkle a tablespoonful of cold water over it to make it crisp.
Now prepare the gravy by stirring the flour into the drippings, cook it a few minutes and add water. Cook well, strain and serve with the goose.
No. 21—FAT GOOSE STUFFED WITH APPLES.
Quantity for 7–9 Persons.
- 1 goose, 7 to 8 lbs.
- Salt
- ½ sliced onion
- 1½ pts. of water
- 6 pepper-corns
The Gravy.
- 2 tbsps. of flour
- Some water
The Stuffing.