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From the Victorian Christmas Dinner of the
Manassas Gourmet Club
Original recipe is from Eliza Action,
"Master Cookery in All its Branches" 1848. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 - 9lb |
Goose |
- Preheat oven to 450 degrees
- Rub goose inside and out with the course salt and
set aside.
- Parboil the onions in boiling water for 5 minutes.
- Remove onions with slotted spoon, cool and then
chop fine.
- In a large bowl, combine onions, chopped apples,
sage, pepper and butter.
- Just before cooking goose, place stuffing in
cavities of the goose.
- Sew or skewer the openings and truss goose in
usual way.
- Roast the goose (note cook's notes below) for the
first 15 minutes, then reduce heat to 350 and turn goose on its side.
- After 1 hour, turn the goose onto its other side.
- For the final 15 minutes, roast the goose on its
back.
- Baste the goose with about 3 Tablespoons of
boiling water about every 20 minutes during the whole period of roasting.
Allow about 15 minutes per pound for the total weight of the stuffed goose.
- When done, internal temperature should register
180 degrees, the legs should move up and down freely and juices should run a
pale yellow.
- While goose is roasting, prepare gravy and port
wine sauce. See other recipe pages linked for
Dressing, Gravy and
Port Wine Sauce
Notes: to reduce grease, use 2 prong fork and poke goose all over.
Put goose on rack in pan over water. Steam 1 hour. Be sure
grease is running, if not, poke. Cut in half, remove backbone and
roast at 425 degrees
|
| 2 tsp |
Coarse Salt |
|
Dressing |
| 3 med |
Onions peeled |
| 4 Lrg |
Granny Smith
Apples, peeled, cored and chopped |
| 2 Tbsp |
Loosely packed
dried sage leaves, crumbled |
| 1/2 tsp |
Freshly Ground
Pepper |
| 1 Tbsp |
Butter, cut
into tiny bits |
|
Brown Gravy |
| |
Gizzard, Neck,
Heart, Liver and Wing Tips of Goose, chopped |
| 1 |
Onion, peeled
and sliced |
| 1 |
Carrot, sliced |
| 1 - 2 Tbsp |
Rendered Goose
Fat or
Cooking Oil |
| 3 C |
Stock or Beef
Bouillon |
| 1/2 |
Bay Leaf |
| 3 |
Sprigs Parsley |
| |
Salt & Pepper
to Taste |
|
Port Wine Sauce |
| 1/2
C |
Port |
| 1 tsp |
Mustard |
| Pinch |
Cayenne Pepper |
| |
Salt to Taste |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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