Verbal recipe from 1870 details how to dress, stuff and cook at roast goose.
This is a recipe for roast goose the way it was done in 1870.
"On the day before Christmas, kill a fat goose and dress it. Wash it well in a dishpan of hot soapy water. Rinse in a milk pail of cold water. Dry it thoroughly and hang it up in the woodshed overnight. Next morning early, mash a kettle of potatoes with cream and butter and a cup of chopped onion and lots of salt and pepper. Stuff the potatoes into the goose and sew it shut. Rub the skin over with salt and pepper and sage and put it in a not too hot oven. Dip the grease up every hour or so and save for cold-on-the-lungs and shoes."
Back in 1955 a call went out from the editors of the then CAPPER’s Weekly asking for readers to send in articles on true pioneers. Hundreds of letters came pouring in from early settlers and their children, many now in their 80s and 90s, and from grandchildren of settlers, all with tales to tell. So many articles were received that a decision was made to create a book, and in 1956, the first My Folks title – My Folks Came in a Covered Wagon – hit the shelves. Nine other books have since been published in the My Folks series, all filled to the brim with true tales from CAPPER’s readers, and we are proud to make those stories available to our growing online community.
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