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."
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