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."
- Celery stalks
- Quartered onions
- Salt and pepper
- 1/4 - teaspoon ginger
- 1 - cup apples, diced
- 3 - Tablespoon currant jelly or 1/4 cup currants
Preheat oven 325° F.
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.
(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.)
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.
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
F oven about 30 minutes to the pound.
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
After the goose has roasted an hour, season
with salt, pepper, and ginger. When roasted, transfer to a warm
platter, place in arming oven.
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.