Home › The Principles of Cookery › GOOSE STUFFING (to deprive of offensive odour)

GOOSE STUFFING (to deprive of offensive odour)

The unpleasantness arising from eating sage-and-onion stuffing used for roast goose may be in a great measure prevented by putting in the centre of the stuffing, before the bird is cooked, a lemon with the yellow rind taken off, and as much of the thick white skin left on as possible. Before the goose is sent to table, the flap should be opened and the lemon taken out, and at once thrown away. The lemon will have absorbed a great part of the impurities, which otherwise would have remained in the stuffing. Care should be taken not to cut the lemon so that the juice could escape.