Heart to Hearth Cookery

Roast Goose with Onion Sauce

 To stuff and roast a Goslin

 Boil the inwards tender, chop them fine, put double quantity of grated bread, four ounces butter, pepper, salt, (and sweet herbs if you like) and 2 eggs into the stuffing, add wine and roast the bird.

The above is a good stuffing for every kind of Water Fowl, which requires onion sauce.

Amelia Simmons, 1796

 The roasted goose and onion sauce are ready for table!   Merry Christmas to all from Heart to Hearth Cookery!!

Visit my website at:   www.hearttohearthcookery.com