Cook your goose in one of two ways:
Roast Goose with rich herb stuffing (Fannie Farmer)
Roast Goose with Sage and Onion Stuffing (Sherlock Holmes)

Roast Goose with rich herb stuffing

Contributed by Jenny Newbury on Jan. 23, 1998

(BTW-- Has anyone ever had goose with a bread-type stuffing? I've had goose with potato stuffing, and a quick glance at cookbooks turns up chestnut-citrus type stuffings for goose, but no bread. I'm including my herb stuffing for chicken/turkey. Take it or leave it...)

Source: The 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer. [Fascimile edition, New York: Random House, 1997; ISBN 0-517-18678-0]

"Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay six thin strips of fat salt pork over breast. Place on rack in dripping-pan, put in hot oven and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last half hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish with watercress and bright red cranberries, and place Potato Apples between pieces of watercress. Serve with Apple Sauce. [I doubt there are many cranberries on Dartmoor, bright red or otherwise, so ignore that Americanism., ed.]

To Truss Fowl: Draw thighs close to body and hold by inserting a steel skewer under middle joint, running it through body, coming out under middle joint on other side. Cut piece three-fourths inch wide from neck skin, and with it fasten legs together at ends; or cross drumsticks, tie securely with a long string, and fasten to tail. Place wings close to body and hold them by instering a second skewer through wing, body, and wing on opposide side. Draw neck skin under back and fasten with a small wooden skewer. Turn bird on its breast. Cross string attached to tail piece and draw it around each end of lower skewer, angin cross string and draw around each end of upper skewer; fasten string in a know and cut off ends. In birds that are not stuffed, legs are often passed through incisions cut in body under bones near tail.

To Truss a Goose: A goose, having short legs, is trussed differently from chicken, fowl, and turkey. After inserting skewers, wind string twice around one leg bone, then around other leg bone, having one inch space of string between legs. Draw legs with both ends of string, close to back, cross string under back, then fasten around skewers and tie in a knot."

[whoa-- I'm sure I'd end up with my fingers tied up and attached to the bird..., ed.]

Rich Herb Stuffing

(enough for a 5 lb. bird)

1 small onion, finely chopped
2 stalks celery, finely chopped
1/3 - 1/2 c. butter
2 tsp. dried sage
1/2 tsp. salt
2 tbl. fresh parsely, finely chopped
5 cups. stale bread cubes


Saute onion and celery in butter until soft, but not brown. In a large bowl, mix all ingredients until bread is coated. (For moister stuffing, add a little stock or water).


Roast Goose with Sage and Onion Stuffing

Source: Wright, Sean, and Farrell, John; The Sherlock Holmes Cookbook, Bramhall House, New York, 1976. (!!!!!)

Clean and truss the goose, stuff with the dressing (see below) and baste with hot fat. Roast or bake for 2-2 \075 hours, depending on size and age. Baste frequently and if not well- browned, sprinkle well with flour when the bird is three-quarters done. Remove the trussing string and serve on a hot dish with apple sauce and gravy. Serves 4.

Stuffing:

Onions, chopped, 2 lbs.
Butter, 2 tbs.
Bread crumbs, 1 cup
Sage, fresh, 1 tablespoon, (or dried, 1 teaspoon)
salt and pepper to taste


Put the onions in cold water and bring to a boils, then boil for 5 minutes. Remove the onions from water, drain, and fry in butter for nearly 10 minutes, but not until browned. Add bread crumbs and sage, and season with salt and pepper. Mix well. Stuffing is then ready to use. Makes 3 cups.


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Last Modified: May 21, 1998