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Roast Goose

Original Old Pennsylvania Dutch recipe.

An old cook book is explicit about roasting goose: "It should be not more than 8 months old, should be killed at least 24 hours before roasting, the neck should be cut close to the back and the breastbone should be beaten flat with a rolling pin."

IngredientsPennsylvania Dutch Cooking from AlansKitchen.com

  • Goose
  • Salt
  • Celery stalks
  • Quartered onions
  • Flour
  • Salt and pepper
  • 1/4 - teaspoon ginger
  • Dressing
    • 1 - cup apples, diced
    • 3 - Tablespoon currant jelly or 1/4 cup currants

Directions

Preheat oven 325 F.

  1. The goose is duly cleaned, stuffed, and trussed.  Stuff with the usual poultry stuffing, to which add 1 cupful of diced apples and either 3 tablespoons current jelly or 1/4-cup currants.

  2. (One old recipe calls for a "handful" of mixed raisins, currants, and crumbs added to the dressing, along with 1 large potato, cooked and mashed, and 1-tablespoon butter.)  Stuff loosely. 

  3. If the goose is very fat, be sure to sew the opening tightly to keep the fat out of the stuffing.  A crust of bread, put in last, helps too: it is thrown away later. 

  4. If by any chance the goose is not fat, skewer slices of bacon across the breast.  Sprinkle with salt, dredge with flour, roast in an open pan in 325 F oven about 30 minutes to the pound.

  5. Place celery stalks and onion quarters in the pan.  Base every fifteen minutes, pricking to drain off the fat.  An apple in the pan will absorb some of it. 

  6. After the goose has roasted an hour, season with salt, pepper, and ginger. When roasted, transfer to a warm platter, place in arming oven. 

  7. Put the roasting pan on top of stone, drain off excess fat, add 2 or 3 tablespoons flour, brown, and scrape with drippings, add 2 cups water and smooth.  Add more seasoning to the gravy if needed.

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