Recipe or source entry
Roast Goose with sage and Onion
Stuff the goose with sage and onions, No. 297, truss and roast it before a brisk fire, for about an hour and a half, basting it frequently; and when done, dish it up with good brown gravy, and serve apple sauce, No. 50, separately.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/roast-goose-sage.html- Legacy revision
8531e8373e9b- Source checksum
677eee9d2866ba417364b6f79475b8492a98b1cbd870e9b23b301c0a81d78dd8- Legacy text checksum
643c968135a572884b2136f1dd67352552b24ee25040b086e968ee5bf42d30ba
Cite this page
Roast Goose with sage and Onion. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/roast-goose-sage.html