Heart to Hearth Cookery

Stuffing the goose

 The bottle-jack is in place at the hearth for roasting the goose (goslin) after it is stuffed in 18th century fashion.  The method was to boil the inwards tender, chop them fine, put double quantity of grated bread, four ounces butter, pepper, salt…2 eggs into the stuffing add wine.  In the picture, I am placing this stuffing in the cavity of the goose prior to the roast.