Home › The Principles of Cookery › Goose Stuffing, Potato

Goose Stuffing, Potato

Take two pounds of good sound potatoes, peel and wash them, and cut them into small pieces, with an onion, finely minced. Put them into a stewpan, with a piece of butter the size of a walnut. Cover the pan closely, and shake it about, that the potatoes may not stick to the bottom, and when they are partly cooked, out not tender, mix with them the liver of the goose, chopped small. Strew over them a tea-spoonful of powdered sage, a salt-spoonful of salt, and half a salt-spoonful of pepper. Put the stuffing inside the goose, tie the openings securely, and roast. If preferred, the potatoes may be mashed, instead of being cooked as above. Time, five or six minutes to steam the potatoes. Probable cost, 8d. Sufficient to stuff a goose.