Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ounces butter
- 1 teaspoon each of sage
- 2 cups hot mashed potatoes
- 14 cups soft stale bread crumbs
- 1/3 cup but- ter
- 1 teaspoon sage
- 3 pts
- 2 chopped onions
- 1 finely chopped onion
- 1 egg
- salt
- vinegar
- sage
Directions
The goose should not be more than 8 months old; the fatter the r;iore tender and .juicy the meat. A goose -1 months old is the choic- est; kill at least 24: hours before cooking; cut the neck close to the back; bea^t the breastbone flat with the rolling pin; tie the Avings and legs' securely and stuff with the folloAving mixture: 3 pts. bread crumbs, 6 ounces butter or part butter and part salt pork, 2 chopped onions, 1 teaspoon each of sage, black pepper and salt. Do not stuff' very full, and stick openings firmly together to keep HaA'or in and lat out. If the goose is not fat, lard it with salt pork, or tie a slic« on the breast; place in a baking-pan Avith a little Avater and baste frequently Avith salt and water some add onion and vinegar) ; turn often so that the sides and back may all be nicely broAvned ; Avhen nearly done baste with butter and a little flour; bake two hours, or more, if old; Avhen done take from the pan, pour off the fat, and to the broAvn gravy left add the chopped giblets Avhich have pre- viously been steAved till tender, together Avith the Avater they ha^'e l)een boiled in; thicken Avith a little flour and butter rubbed to- gether; bring to a boil and serve Avith currant .jelly; apple sauce is a proper accompaniment to roast goose.
Mrs. J. 11. S. POTATO STUFFING.
2 cups hot mashed potatoes, 1 14 cups soft stale bread crumbs, V4 cup finely chopped salt pork, 1 finely chopped onion, 1/3 cup but- ter, 1 egg, IV2 teaspoons salt, 1 teaspoon sage; add pork and onion last. Miss Farmer.
56 THE WARREN COOK BOOK