- 1½ lbs. peeled, quartered apples
- ½ cup currants
Preparation; The goose is prepared as described in the previous number, washed and salted inside and outside.
The prepared apples are mixed well with the currants and stuffed into the goose, which is then sewed up. The goose is put into the oven in a covered roasting pan with the water, sliced onion and pepper-corns, and roasted for 1 hour. After that time, remove the cover, baste with the drippings every 10 to 15 minutes, and if the water boils down, add spoonfuls of it so the fat will not get too brown. It may require from 2 to 3 hours roasting before the goose is well done and crisp. Sprinkle a tablespoonful of cold water over the skin to make it more crisp. Then serve.
For the gravy, pour off nearly all of the grease and prepare as described in [No. 20]. If there is very much grease from the goose, skim some of it off while roasting.
No. 22—FAT GOOSE STUFFED WITH CHESTNUTS.
Quantity for 7–9 Persons.
The Stuffing.
- 2 lbs. of chestnuts, the liver
- 1 pinch of salt
- 1 pinch of pepper
- 3 tbsps. of butter
- 1 tsp. of sugar
- Some water
Preparation: The preparation and ingredients for goose and gravy are the same as in [No. 21]. The chestnuts are put into the oven; when the shells burst take them out, peel them at once and chop them fine. Put them into a kettle over the fire with water, butter, 1 pinch of salt and 1 of pepper and sugar and cook until well done, then put in the chopped goose liver, stuff the goose with this mixture and sew it up. Prepare the roast and gravy as directed in No. 21.
No. 23—FRIED GOOSE LIVER.